Hungarian Paprika Pork Tenderloin Recipe | Easy & Authentic

INGREDIENTS

1 teaspoon olive oil, divided 1 onion, sliced 2 cloves garlic, minced 1 tomato, chopped 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)

PREPARATION:

1. 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.
2. 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.
3. 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.

This recipe appears in: European NUTRITIONAL INFORMATION: Serving Size: 1/4 of total recipe (with 2 slices pork and about 1/2 cup cooked noodles) without garnish Sodium 96 mg Protein 28 g Fiber 2 g Carbohydrate 45 g Cholesterol 110 mg Saturated Fat 2 g Total Fat 9 g Calories from Fat 22 % Calories 380 DIETARY EXCHANGE: Vegetable 1-1/2 Starch 2-1/2 Meat 3