Roast Pork Stroganoff With Grain free Pasta

roast pork

I’m always looking for new recipes.  Since I’ve been cooking with grain free ingredients, I’ve developed my old stand by recipes, chicken cassoulet, meatloaf made with grain free bread crumbs, turkey cutlets wrapped in bacon, and of course there’s always the standard roast chicken or roast pork.  Whenever I make roasted meat, it’s a struggle for what to do with the leftovers.  With only two of us in the house, there are always leftovers, even when we have guests.  Sure there are a few standard options:  chicken salad on grain free bread, but that takes a bit more prep time than I’d like; and that’s a lunch, not a dinner. Truthfully a green salad topped with chicken would make me happier than a chicken salad sandwich.  I decided to do a search for a leftover roast pork.  Much of what I saw wasn’t grain free, and lots of the recipes included soy, which is also not on my list of approved foods.

I did a little more research and started combining recipes and then added my own twist to make the recipe grain free and amazingly delicious!  Sure, it could have turned out a flop, but that’s what happens when you play kitchen chemist.  For every success there is a recipe or three that flops. No matter what, culinary experimentation is usually worth it.   The end result was a delicious stroganoff style sauce over grain free fusilli pasta made with my Roma Tube Pasta Machine.  I’ll be adding this to my collection of standby grain free recipes!IMG_0498[1]




2-3 servings of left over roast pork, thinly sliced

1 batch grain free pasta (or pound of pasta of your choice)

1 cup water

1 cup sour cream

½ cup white wine (I used pino grigio, but any white wine would work well)

1 medium onion chopped

2 cans mushrooms

3T snipped fresh parsley

2T butter

1T better than bouillon

Melt 1tablespoon butter over medium heat, sauté onions and mushrooms until browned, then set aside.  Melt remaining butter and add 1tablespoon my grain free flour blend (either a or b will be fine) and stir until a rue forms.  Stir in water gradually allowing rue to thicken as water is added (a nylon whisk is ideal for this) and better than bouillon.  Whisk in sour cream and wine.  Allow mixture to simmer and thicken. When sauce has thickened add roasted pork, mushrooms, and onions.  Simmer for five minutes.  Stir in parsley then serve over pasta.  This is delicious with a side salad of organic baby lettuce.

Leave a Reply

Your email address will not be published. Required fields are marked *

Time limit is exhausted. Please reload CAPTCHA.