Pork Stroganoff

URING THE BLEAK winter months here in the Northeast, nothing’s quite as comforting as a bowl of warm stroganoff—soft noodles, strips of tender and flavorful meat, and a supercreamy sauce. But instead of using expensive beef tenderloin, the cut most frequently called for in recipes for this dish, I wanted to use pork tenderloin, a favorite in my kitchen for its faintly sweet flavor and relatively low price. Traditional? Nope, and that’s