Pork Tenderloin Stroganoff

1 pound pork tenderloin

Salt and ground black pepper, to taste

1 teaspoon sweet smoked paprika, plus an extra pinch

4 tablespoons olive oil, divided

1 yellow onion, finely sliced

2 cloves garlic, finely sliced

7 ounces cremini mushrooms, sliced (about 3 cups)

Splash of brandy

½

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, 6-8 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, 1½

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.

Serves four.

"Cooking for Friends" by Gordon Ramsay (2009 William Morrow)