Pork Tenderloin Paprikash the Editors of Publications International, Ltd.
Makes 4 servings
|1||pork tenderloin (1-pound) well-trimmed|
|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)|
- 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.
|Serving Size:||1/4 of total recipe|
|Calories from Fat||23 %|
|Total Fat||4 g|
|Saturated Fat||1 g|
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