Makes 4 servings

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)

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.

Meat

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Pork Tenderloin Paprikash