Roast Tenderloin Of Pork With Sweet Peppers And Paprika Sauce
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Advertisement
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.
Powered by
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
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.
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!
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!