Roast Tenderloin Of Pork With Sweet Peppers And Paprika Sauce
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2boneless tenderloins of pork, about 1¾ pounds
- Salt to taste if desired
- Freshly ground pepper to taste
- ½teaspoon paprika
- 2tablespoons corn, peanut or vegetable oil
- ½cup finely chopped onion
- ½cup finely chopped garlic
- ¼cup dry white wine
- 1bay leaf
- ½cup fresh or canned beef broth
- ¼teaspoon dried thyme
- 2large sweet red peppers, cored, seeded and deveined
- 2tablespoons sour cream
- 2tablespoons heavy cream
- 2tablespoons chopped parsley
Nutritional analysis per serving (4 servings)
399 calories; 18 grams fat; 5 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 3 grams polyunsaturated fat; 14 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 42 grams protein; 898 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Sprinkle tenderloins with salt, pepper and paprika.
- Step 2
Heat the oil in a heavy skillet until quite hot and add tenderloins.
- Step 3
Cook, turning pieces so they brown evenly on all sides, about 5 minutes.
- Step 4
Pour off fat from pan and scatter onion and garlic around meat. Cook about 3 minutes and add the wine, bay leaf, broth and thyme. Bring to boil, stirring, and cover tightly. Cook 15 minutes.
- Step 5
Meanwhile, cut peppers into thin strips, about ¼ inch thick. Scatter pepper strips over meat and cook about 5 minutes.
- Step 6
Move pieces of meat to a serving plate, and add sour cream and heavy cream to skillet. Stir to blend. Remove bay leaf and pour sauce over meat. Sprinkle with parsley.
Private Notes
Comments
Lots of flavor for such a quick, easy recipe. I had some beef stock open so used that instead of chicken--even more depth of flavor.
The measurements are correct as written. It seems like a lot, but it works!
I have Franey's book "Cuisine Rapide" and the measure for garlic is 1 tbsp finely chopped garlic. It also calls for chicken instead of beef broth. Have made it FOREVER. Really wonderful.
This was so delicious. I’d had a little pork tenderloin in the freezer forever. Delayed making it bc I find most pork tenderloin recipes bland and boring. I’m so glad I found this recipe! This was amazing. Deceivingly delicious because there are so few ingredients (which is why I picked it - I had everything already) but they come together w/ a flavor boom! Sauce is incredible. I didn’t have sour cream but that didn’t matter. We added a side of rice and mixed it together. So good!
I have Franey's book "Cuisine Rapide" and the measure for garlic is 1 tbsp finely chopped garlic. It also calls for chicken instead of beef broth. Have made it FOREVER. Really wonderful.
A half-cup of finely chopped garlic? That's obviously a typo, but what is it supposed to be, I wonder?
The measurements are correct as written. It seems like a lot, but it works!