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Before you jump to Port Tenderloin in Paprika Cream recipe, you may want to read this short interesting healthy tips about {Healthy Eating Can Be An Easy Option.
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Therefore, it should be somewhat obvious that its easy to add healthy eating to your life.
We hope you got insight from reading it, now lets go back to port tenderloin in paprika cream recipe. To cook port tenderloin in paprika cream you only need 11 ingredients and 7 steps. Here is how you achieve it.
The ingredients needed to make Port Tenderloin in Paprika Cream:
- Provide 1 1/2 lb of pork tenderloin.
- Provide 1/4 tsp of ground pepper.
- You need 1/4 cup of lard or vegetable oil.
- Take 1 large of onion, halved and thinly sliced lengthwise.
- You need 2 clove of garlic, minced.
- Provide 12 oz of (3) sweet peppers, seeded & coarsely chopped.
- Provide 2 tsp of sweet paprika.
- Provide 1 lb of plum tomatoes, coarsely chopped.
- You need 1 3/4 cup of water.
- Provide 1/2 cup of sour cream.
- Use 1 tbsp of all-purpose flour.
Steps to make Port Tenderloin in Paprika Cream:
- Pat pork dry and sprinkle with 1 tsp. salt and pepper. Heat 1 tbsp. lard in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Brown pork in 2 batches, turning once, 2-4 minutes per batch. Transfer to a plate..
- Add remaining 3 tbsp. lard to skillet and reduce heat to moderate. Add onion, garlic and peppers and cook, stirring frequently, until onion and peppers are beginning to brown, 7-8 minutes..
- Stir in paprika, tomatoes and 1 tsp. salt and cook, stirring frequently, until tomatoes have broken down and mixture is very thick, about 15 minutes..
- Stir together water, sour cream and flour in a bowl until smooth. Stir into tomato mixture, bring to a simmer, stirring occasionally, until sauce is thickened, about 15 minutes..
- Add pork, with any juices accumulated on plate, and simmer gently until meat is just cooked through, about 12 minutes..
- Goes well served with egg noodles or buttered spaetzle. Also, it is imperative to simmer the pork very gently so that it doesn't become tough..
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