Pork & Mushrooms, Creamy Yogurt Sauce

Pork with Peppers

This is similar to a Stroganoff but made with pork and served on barley – so only vaguely similar.


  • 12oz (350gr) pork tenderloin, cut into bite-size piences
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1/2 green bell pepper, chopped
  • 4oz (125gr) mushrooms, trimmed, sliced
  • 4 tsp olive oil
  • 1 tbs paprika
  • 1 tsp cumin
  • 1/3 cup flour (5 tbs)
  • 3/4 cup (6oz, 180ml) chicken broth
  • 1/2 cup (4oz, 120ml) white wine
  • 1 tbs tomato paste
  • 1 1/2 tbs cornstarch (maizena) dissolved in 2 tbs water
  • 1/2 cup (4oz, 125ml) Greek yogurt
  • Barley
  • 1/2 cup (2.5oz, 75gr) quick-cooking barley
  • 1 cup (8oz, 240ml) chicken broth


  • Cook barley in broth until done.
  • Put flour, paprika and cumin into a medium food bag or bowls and mix well.
  • Add the pork and shake / stir to coat well.
  • Heat 2 tsp oil in large skillet, sauté onions, peppers, mushrooms, and garlic until onions are tender.
  • Remove to a plate.
  • Heat remaining 2 tsp oil in same skillet.
  • Add pork and sauté until starting to brown, 3 – 4 minutes.
  • Add broth, wine, tomato paste, and vegetables to skillet, stir to combine.
  • Cover, reduce heat and simmer 5 – 10 minutes.
  • Dissolve cornstarch in 2 tbs of water and stir into pan.
  • Continue stirring until quite thick.
  • Remove from heat, add yogurt, mix thoroughly.
  • Put the barley on a platter, spoon the pork & veggies over and serve


Quick-cooking barley is ready in about 16 minutes. Substitute Basmati rice (same amount of time) or pasta.
Pork tenderloin cooks quickly and stays moist and tender. Pork chops or chicken breasts could be used.
Substitute sour cream for the yogurt.


Keywords: pork tenderloin. mushrooms, yogurt sauce

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