Pork with Sweet Hungarian Paprika
Lean pork is nutrient dense–-it provides a lot of nutrients for the calories. It is an excellent source of almost all the B vitamins, which help process carbohydrates, protein and fats into energy.
Prep and Cook Time 30 minutes
Makes 4 servings
|1||teaspoon olive oil, divided|
|2||cloves garlic, minced|
|1||red bell pepper, chopped|
|1||large Anaheim or 1 medium green bell pepper, chopped|
|1-1/2||cups fat-free reduced-sodium chicken broth, divided|
|2||tablespoons sweet Hungarian paprika|
|1||pork tenderloin (about 3/4 pound)|
|3||tablespoons all-purpose flour|
|1/3||cup reduced-fat sour cream|
|6||ounces uncooked egg noodles, cooked|
|1/4||cup minced parsley (optional)|
- Heat 1/2 teaspoon oil in medium saucepan over medium heat. Add onion and garlic. Cook and stir 2 minutes. Add tomato, peppers, 1/2 cup broth and paprika. Reduce heat to low; cover and simmer 5 minutes.
- Cut pork crosswise into 8 slices. using flat side of meat mallet or rolling pin, pound pork between two pieces of plastic wrap to 1/4-inch thickness. Heat remaining 1/2 teaspoon oil in large nonstick skillet over medium heat until hot. Cook pork 1 minute on each side or until browned. Add onion mixture. Reduce heat to low and simmer 5 minutes. Whisk together remaining chicken broth and flour in small bowl.
- Remove pork from skillet; keep warm. Stir flour mixture into liquid in skillet. Bring liquid to a boil. Remove skillet from heat. Stir in sour cream. Serve sauce over pork and noodles. Garnish with additional sweet Hungarian paprika and parsley, if desired.
|Serving Size:||1/4 of total recipe (with 2 slices pork and about 1/2 cup cooked noodles) without garnish|
|Saturated Fat||2 g|
|Total Fat||9 g|
|Calories from Fat||22 %|
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