Pork Tenderloin Stroganoff

Servings: 4
 1 pound pork tenderloin
 Salt and ground black pepper, to taste
 1 tsp. sweet smoked paprika, plus an extra pinch
 4 Tbsp. olive oil, divided
 1 yellow onion, finely sliced
 2 cloves garlic, finely sliced
 7 oz. cremini mushrooms, sliced (about 3 cups)
 Splash of brandy
 1/2 cup sour cream or heavy cream
 Squeeze of lemon juice
 Handful of flesh flat-leaf parsley, leaves chopped
 Trim off any fat or sinew from the pork tenderloin, then thinly slice it. Season with salt, pepper and 1 teaspoon of paprika.
 In a large skillet over medium, heat half of the olive oil until hot. Add the onion and saute until soft and translucent, 6 to 8 minutes.
 Add the garlic and mushrooms and increase the heat slightly. Fry until the mushrooms are tender, 3 to 4 minutes. Tip the contents of the pan onto a plate and set aside.
 Add the remaining oil to the pan and fry the pork over high until golden brown, 1 1/2 to 2 minutes. Return the onions, garlic and mushrooms to the pan. Add a splash of brandy and let it boil, or flambe, until almost all reduced.
 Stir in the cream and bring to a gentle simmer. Adjust the seasonings, then add a squeeze of lemon juice. Throw in the chopped parsley and remove the pan from the heat. Serve immediately, sprinkled with a pinch of paprika.
 (Recipe from Gordon Ramsay’s ‘‘Cooking for Friends,’’ William Morrow, 2009)