Light Pork Paprikash With Peppers

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.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 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

Directions

1. Mix paprika, flour and cayenne.
2. Toss pork in mixture to coat.
3. Heat 1 tablespoon of the oil over medium high heat in a non-stick or seasoned cast iron skillet.
4. Brown pork and remove once it is just cooked.
5. Keep warm.
6. Add remaining oil, garlic, onion, mushrooms and salt to the pan, cook until mushrooms start to soften.
7. Add peppers and cook until tender-crisp.
8. Add pork, wine (or stock) and Worcestershire.
9. Stir constantly until liquid has mostly thickened and evaporated.
10. Remove from heat and stir in sour cream.
11. Serve over rice or egg noodles.