Sunday, November 20, 2011

Pork Tenderloin in Paprika Cream

The grocery store had a very nice sale on pork tenderloin, so I came home with 3 very nice pork tenderloins. As luck would have it, I also had some leftover sour cream on hand and extra bell peppers from the CSA box (not to mention plenty of tomatoes!). I'm becoming quite a fan of paprika dishes and the pork was excellent with this. Serve over egg noodles to soak up the extra sauce. This recipe may not be very fast, but once it gets started, it doesn't need much babysitting.

Pork Tenderloin in Paprika Cream (from Gourmet Today)

680g pork tenderloin, cut into 1 1/2" thick slices
1/4 tsp black pepper
1/4 cup lard or vegetable oil, divided
1 large onion, halved lengthwise and thinly sliced
2 garlic cloves, minced
3 Italian frying peppers, cored, seeded, and coarsely chopped (I used green bell peppers, not ideal, but it worked)
2 tsp sweet paprika (I used 1 tsp hot and 1 tsp sweet)
450g plum tomatoes, coarsely chopped
1 3/4 cups water
1/2 cup sour cream
1 tbsp all-purpose flour

1. Pat pork dry and sprinkle with 1 tsp salt and pepper. Heat 1 tbsp lard in a 12" heavy skillet over moderately high heat. Brown pork, turning once, in batches if necessary. Transfer to a plate.
2. 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.
3. Stir in paprika, tomatoes, and 1 tsp salt and cook, stirring frequently until tomatoes have broken down and mixture is very thick, 15 minutes.
4. In a bowl, stir together water, sour cream, and flour until smooth.
5. Stir sour cream into tomato mixture, bring to a simmer, and simmer, stirring occasionally until thickened, about 15 minutes.
6. Add pork with juices and simmer until meat is cooked through, about 12 minutes.

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