14
480
40

Ingredients

  • 1 1/3 pounds pork tenderloin (trimmed and thickly sliced)
  • 1/3 cup flour (seasoned with salt and pepper)
  • 2 tablespoons olive oil
  • 1 onion (sliced)
  • 2 cloves garlic (crushed)
  • 4 ounces button mushrooms (sliced)
  • 1 red pepper (seeded and chopped)
  • 2 teaspoons smoked paprika
  • 1 cup chicken stock
  • 1/4 cup white wine
  • 3/4 cup light sour cream
  • 2 tablespoons fresh parsley (chopped)
  • pasta
  • pappardelle

Directions

  1. Dust pork in seasoned flour, shaking off excess. Heat 1 tbsp of the oil in a large skillet on high heat. Cook pork in 2 batches for 4-5 mins each, until well browned. Transfer to a plate.
  2. Heat remaining 1 tbsp oil in same pan on high heat. Sauté onion and garlic for 1-2 mins, until tender. Add mushrooms, pepper and paprika. Cook for 2-3 mins, until pepper is tender.
  3. Add in stock and wine. Bring to a boil on high heat, stirring. Reduce heat to low and simmer for 5-10 mins, until liquid has reduced by half.
  4. Stir in sour cream and parsley. Cook, stirring, for 1 min. Return pork to pan and simmer for 1-2 mins, until heated through. Season to taste and serve on a bed of pasta.
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NutritionView more

480Calories
Sodium9%DV210mg
Fat29%DV19g
Protein80%DV41g
Carbs11%DV34g
Fiber12%DV3g

PER SERVING *

Calories480Calories from Fat170
% DAILY VALUE*
Total Fat19g29%
Saturated Fat6g30%
Trans Fat
Cholesterol120mg40%
Sodium210mg9%
Potassium1050mg30%
Protein41g80%
Calories from Fat170
% DAILY VALUE*
Total Carbohydrate34g11%
Dietary Fiber3g12%
Sugars5g10%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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