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Pork Tenderloin Paprikash


Yield

Makes 4 servings

Ingredients

1 pork tenderloin (1-pound) well-trimmed
2 teaspoons paprika
1/4 teaspoon salt
1/8 teaspoon ground red pepper or hot paprika
1/3 cup well-drained bottled sauerkraut
1/3 cup fat-free or reduced-fat sour cream
Chopped fresh dill and dill sprigs (optional)

Preparation

  1. Preheat broiler.
  2. Cut tenderloin crosswise into 8 slices. Press each slice with the heel of your hand to form 1/2-inch thick patties.
  3. Combine paprika, salt and red pepper; reserve 3/4 teaspoon of paprika mixture. Sprinkle remaining mixture over both sides of tenderloin patties.
  4. Broil pork 4 to 5 inches from heat source 4 minutes per side or until pork is barely pink in center.
  5. 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.

Nutritional Information

Serving Size: 1/4 of total recipe
Fiber 1 g
Carbohydrate 5 g
Cholesterol 66 mg
Saturated Fat 1 g
Total Fat 4 g
Calories from Fat 23 %
Calories 165
Protein 25 g
Sodium 279 mg

Dietary Exchange

Meat 3

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