Southwestern Pork Stroganoff with Sour Cream and Mushrooms
Sneak Preview: This Southwestern twist on Pork Stroganoff features tender pork loin in a creamy cumin-spiced sauce with bacon, mushrooms, and a touch of cilantro. Serve it over rice, noodles, or mashed cauliflower for a cozy and flavorful meal.

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Have you been to Santa Fe, New Mexico? Walking the streets, you can smell the flavors of the Southwest, beckoning you to the many restaurants. I get nostalgic whenever I think about it or make this recipe.
Why You’ll Keep Coming Back to This Recipe
- Incredible Flavor: Cumin, bacon, and sour cream create a rich and aromatic sauce that takes traditional stroganoff to the next level.
- Pork Perfection: A great way to use pork loin—lean, tender, and budget-friendly!
- Quick & Easy: Ready in about an hour, making it great for weeknight meals.
- Versatile Serving Options: Pairs beautifully with rice, noodles, or mashed cauliflower.
- Leftover-Friendly: Tastes even better the next day!
Happy Cooks Speak Up
“My husband and I love this dish! So flavorful and love the fact that pork is the protein ingredient. The cumin adds so much! You won’t be disappointed in the final product!!” — DEBBIE
Ingredients and Substitutions

- PORK:
- Lean pork loin is best.
- Pork tenderloin works too (adjust cooking time accordingly).
- Leftover pork chops also work!
- BACON:
- My favorite ingredient
- MUSHROOMS:
- Use fresh white or cremini mushrooms (interchangeable).
- Canned mushrooms work in a pinch.
- CUMIN:
- Essential for the Southwestern flavor. Don’t leave it out!
- SOUR CREAM:
- Substitute with crème fraîche or full-fat Greek yogurt.
- CILANTRO:
- Brings a fresh, herby finish.
- If you’re not a fan, use parsley instead.
How To Make Southwestern Pork Stroganoff
1. Cook the Bacon: Fry bacon pieces in a large skillet until crispy. Remove and set aside, keeping the bacon grease in the pan.
2. Sauté the Aromatics: Add onions, garlic, and salt to the skillet. Cook until soft, about 3-4 minutes.
3. Brown the Mushrooms: Toss mushrooms into the skillet and cook until they start to brown. Remove and set aside.
4. Sear the Pork: Brown pork strips in batches to avoid overcrowding. Add a little oil or reserved bacon grease if needed.




5. Simmer: Return bacon, onions, and mushrooms to the skillet. Stir in cumin, pepper, lemon juice, and chicken broth. Cover and simmer for 20-30 minutes.
6. Thicken the Sauce: Mix flour and water in a small bowl. Stir into the skillet and simmer for 10 more minutes until thickened.
7. Finish with Sour Cream: Remove from heat and stir in sour cream. Garnish with fresh cilantro and reserved bacon.
8. Serve: Spoon over rice, noodles, or mashed cauliflower. Enjoy!




📌Kitchen Tip📌: How To Cut Cilantro Easily
Try using a pizza wheel to chop fresh cilantro. It works great, especially when the blade is good and sharp.

Inspired by “Puerco en Salsa de Comino” from Cooking Texas Style cookbook(paid link), this dish has become a favorite in my kitchen. I gave it a new name (and a few tweaks) to make it even better!
FAQ
- Can I make this ahead of time?
- Yes! The flavors develop even more after sitting. Reheat gently to avoid curdling the sour cream.
- Can I freeze Pork Stroganoff?
- Yes, but leave out the sour cream until reheating to prevent separation.
- How do I reheat leftovers?
- Warm on the stove over low heat, stirring frequently. Add a splash of broth if needed.
Final Thoughts
If you love beef stroganoff but want something different, this pork version with a Southwestern twist will hit the spot. The cumin adds warmth, the bacon brings smoky richness, and the sour cream ties everything together beautifully.
Need help troubleshooting? Please email me: Paula at saladinajar.com–photos welcome!
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.