Pork Paprikash With Mushrooms

A delicious variation of the Hungarian favourite made with pork tenderloin.

• Ready In: 35 mins
• Serves: 4-6

Ingredients

• 2  pork tenderloin, sliced into 1/4-inch thick medallions
• 2  tablespoons all-purpose flour
• 2  tablespoons  vegetable oil
• 1  tablespoon butter
• 1  onion, chopped
• 2  cups mushrooms, sliced
• 2  tablespoons Hungarian paprika
• 1  pinch cayenne pepper
• 3⁄4 cup chicken broth
• 2  teaspoons lemon juice
• 1⁄2 teaspoon salt
• 1⁄2 cup light sour cream
• 3  tablespoons fresh parsley, chopped

Directions

1. Toss the pork medallions with the flour.
2. In a non-stock skillet, heat the oil over medium-high heat and saute the pork until seared all over. You will have to do this in two batches, total cooking time about 5 minutes.
3. Remove the pork as cooked to a bowl and set aside.
4. Pour off any oil remaining in the pan.
5. Add the butter and onion and cook over medium heat, stirring occasionally, until golden, about 5 minutes.
6. Add the mushrooms and cook, stirring often, until no liquid remains, about 4 minutes.
7. Stir in the paprika and cayenne.
8. Return the pork to the pan, stirring to coat.
9. Add the broth, lemon juice, and salt.
10. Bring to a boil and cook for 3 minutes.
11. Add the sour cream and parsley and heat through.