Recipe by Pippy
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.
Top Review by blancpage
I made this night before last because it sounded different and interesting and had good reviews, but most importantly it would use up some leftovers I had on hand before they went bad. I used what I had on hand - 2 thin boneless pork chops, 2 large garlic cloves, 3/4 white onion, 2 white mushrooms (which I sliced), 1/2 yellow pepper and 1/2 red pepper (I dioed large), chicken boullion cube/water, and because I can't eat dairy, Tofutti Sour Supreme (but due to high fat content, I used only 2 tsps worth). Bf and I both thought this was just OK. The color on this dish was really pretty though. I used the full sauce recipe and the full amts for the coating mixture, and the rest just whatever I had on hand. It made a large helping for 2 people and the sauce was just right to keep everything moist and give flavor to the white rice I served it with. I just don't think my bf and I are so fond of paprika that we really enjoyed this. I did use 2 pinches of cayenne and the heat came through nicely, but in general this just didn't suit our tastes. Sorry, but I probably won't make this again, although it was still good and a good way to use up leftovers. Thanks, Pippy. :)
- 453.59 g pork tenderloin, cut into bite-sized pieces
- 14.79 ml paprika
- 14.79 ml flour
- 0.25 ml cayenne
- 22.18 ml olive oil, divided
- 3 garlic cloves, minced
- 1 onion, thinly sliced
- 226.79 g mushrooms, sliced
- 4.92 ml salt, to taste
- 1 red pepper, thinly sliced
- 1 yellow peppers or 1 green pepper, thinly sliced
- 59.14 ml white wine or 59.14 ml chicken stock
- 2.46 ml Worcestershire sauce
- 118.29 ml low-fat sour cream
- 473.18 ml cooked rice
Directions See How It's Made
- 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.