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Pork with onion and nutmeg in sour cream

Pork with Onion and Nutmeg in Sour Cream

A simple, quick dish that my whole family loves. The meat comes out tender and not too rich (as long as you use lean pork). For this dish I use lean pork tenderloin. Even my one-year-old daughter can chew this sour-cream-braised meat with ease.

Yagusya

Recipe author

Pork with onion and nutmeg in sour cream

Composition / ingredients

Servings:

Pork

500

Onion

Sour cream

200

Nutmeg

Salt

Allspice

Bay leaf

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 32 % 9 g

Fats 54 % 15 g

Carbohydrates 14 % 4 g

187 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

Step 1:

Slice and pound the meat. I always put it in a plastic bag first — that keeps the mallet and the counter around it clean.
Step 2:

Cut the pounded meat into strips about 2 cm (¾ inch) wide and fry it in a skillet with sunflower oil. My family doesn't like the meat heavily browned in this dish, but if you prefer crispy pieces, fry until a golden crust forms.
Step 3:

Slice the onion into half-moons.
Step 4:

Add the onion to the meat and stir. Fry over medium heat until golden.
Step 5:

I use 27% sour cream, but a lower-fat one works too.
Step 6:

Add nutmeg to the meat and onions. I love grating it fresh rather than using the pre-ground powder.
Step 7:

Season the meat with salt and pepper to taste. I add a bay leaf, but it's optional!
Step 8:

Add the sour cream to the meat and onions. Simmer, covered, for about 20 minutes. If you don't want the sauce too thin, simmer a bit longer until the liquid reduces to the consistency you like.