Creamy Pork Stroganoff - cooking recipe

Ingredients

1 1/2 lbs pork tenderloin, sliced into 1/4 inch strips
1 lb white button mushrooms, sliced
1 medium white onion, sliced thin
1 medium red onion, sliced thin
1 tablespoon whole grain mustard
1 cup dry white wine
1/2 cup heavy cream
1/2 cup creme fraiche
2 tablespoons butter
2 tablespoons oil
salt and black pepper, to taste
Optional Marinade
3 tablespoons lemon juice (optional)
1 tablespoon lime juice (optional)
1 tablespoon honey (optional)
2 teaspoons dry mustard (optional)

Preparation

Optional Marinade:
In a shallow non metal dish, mix together lemon juice, lime juice, honey, and dry mustard. Add pork strips and mix to coat. Cover and refrigerate 1-8 hours. Remove pork and discard remaining marinade.
Melt the butter and oil in heavy frying pan,(I use my dutch oven).
Add onions and cook to soften for 3 - 4 minutes.
Remove the onions with a slotted spoon to a small bowl.
Increase pan heat to medium high, when hot add pork, stirring continuously until browned,(If the pork seems too crowded in your frying pan,you can fry the pork in 2 batches and just add it back to the pan when done browning).
Add mushrooms, onions, mustard, and wine. Bring to a vigorous simmer.
Add the creme fraiche and season with a little salt and freshly ground black pepper.
Bring to vigorous simmer and cook until reduced to a creamy consistancy.
Remove from heat and stir in heavy cream.
Serve over a bed of rice or noodles.