Pork Tenderloin Paprikash
the Editors of
Publications International, Ltd.
Makes 4 servings
||pork tenderloin (1-pound) well-trimmed
||teaspoon ground red pepper or hot paprika
||cup well-drained bottled sauerkraut
||cup fat-free or reduced-fat sour cream
||Chopped fresh dill and dill sprigs (optional)
- Preheat broiler.
- Cut tenderloin crosswise into 8 slices. Press each slice with the heel of your hand to form 1/2-inch thick patties.
- Combine paprika, salt and red pepper; reserve 3/4 teaspoon of paprika mixture. Sprinkle remaining mixture over both sides of tenderloin patties.
- Broil pork 4 to 5 inches from heat source 4 minutes per side or until pork is barely pink in center.
- Spoon sauerkraut evenly over patties; spread sour cream over sauerkraut. Sprinkle reserved paprika mixture over sour cream. Return to broiler; broil 1 to 2 minutes or until hot. Garnish with dill and dill sprigs, if desired.
||1/4 of total recipe
|Calories from Fat
Check out more recipes for European