Pork Tenderloin Paprikash
the Editors of Publications International, Ltd.
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
- 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.
Nutritional Information
| Serving Size: | 1/4 of total recipe |
| Calories | 165 |
| Calories from Fat | 23 % |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Cholesterol | 66 mg |
| Carbohydrate | 5 g |
| Fiber | 1 g |
| Protein | 25 g |
| Sodium | 279 mg |
Dietary Exchange
| Meat | 3 |
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