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This came from a recent issue of Chatelaine, and I'll definitely be making it again. The sauce is really tasty and it's low in fat.
- 1 lb pork tenderloin, cut into bite-sized pieces
- 1 tablespoon paprika
- 1 tablespoon flour
- 1 pinch cayenne
- 1 1⁄2 tablespoons olive oil, divided
- 3 garlic cloves, minced
- 1 onion, thinly sliced
- 8 ounces mushrooms, sliced
- 1 teaspoon salt, to taste
- 1 red pepper, thinly sliced
- 1 yellow peppers or 1 green pepper, thinly sliced
- 1⁄4 cup white wine or 1⁄4 cup chicken stock
- 1⁄2 teaspoon Worcestershire sauce
- 1⁄2 cup low-fat sour cream
- 2 cups cooked rice
- Mix paprika, flour and cayenne.
- Toss pork in mixture to coat.
- Heat 1 tablespoon of the oil over medium high heat in a non-stick or seasoned cast iron skillet.
- Brown pork and remove once it is just cooked.
- Keep warm.
- Add remaining oil, garlic, onion, mushrooms and salt to the pan, cook until mushrooms start to soften.
- Add peppers and cook until tender-crisp.
- Add pork, wine (or stock) and Worcestershire.
- Stir constantly until liquid has mostly thickened and evaporated.
- Remove from heat and stir in sour cream.
- Serve over rice or egg noodles.