Pork Tenderloin in Sour Cream–Paprika Sauce
1 tablespoon all-purpose flour
½ teaspoon salt
¼ teaspoon black pepper
1 pound pork tenderloin, trimmed and cut into 1-inch chunks
2 teaspoons olive oil
1 onion, thinly sliced
1 large green bell pepper, cut into thin strips
1 tablespoon paprika, preferably Hungarian
¾ cup reduced-sodium chicken broth
½ cup fat-free sour cream
2 tablespoons chopped fresh parsley
3 cups hot cooked wide whole wheat egg noodles
1 Combine flour, salt, and black pepper in large zip-close plastic bag. Add pork; seal bag and shake until pork is coated evenly.
2 Heat oil in large nonstick skillet over medium-high heat. Cook pork, in batches, until lightly browned, about 3 minutes per batch; transfer to plate.
3 Add onion and bell pepper to skillet. Cook, stirring, until onion is softened, about 5 minutes; stir in paprika. Return pork with any accumulated juices to skillet. Stir in broth and bring to boil. Reduce heat and simmer, covered, until pork is tender, about 25 minutes. Remove skillet from heat; stir in sour cream until blended. Sprinkle with parsley and serve with noodles.
PER SERVING (about 1 cup pork with sauce and ¾ cup noodles): 320 Cal, 6 g Total Fat, 1 g Sat Fat, 0 g Trans Fat, 77 mg Chol, 518 mg Sod, 36 g Carb, 5 g Sugar, 5 g Fib, 31 g Prot, 78 mg Calc.
FYI Paprika, made by finely grinding dried sweet or hot red peppers, is made in California, Spain, South America, and Hungary, which some consider the best in the world. For most dishes, sweet paprika is the way to go. For a touch of heat, reach for hot paprika. And to add deep smoky flavor to a dish, try Spanish smoked paprika, pimentón, which is made by slowly smoking peppers over an oak fire.