PORK TENDERLOIN IN SOUR-CREAM PAPRIKA SAUCE

By porklion

PORK TENDERLOIN IN SOUR-CREAM PAPRIKA SAUCE

Yields: 6 Servings

Preparation Time: 30 min
Cooking Time: 30 min

Source: GOURMET/ APRIL 1989

Ingredients

• 3/4 cup finely chopped onion
• 1/2 cup finely chopped green bell pepper
• 5 tbsp unsalted butter
• 1 garlic clove, minced
• 1/2 pound mushrooms, sliced thin
• 1 tbsp flour plus flour seasoned with salt and pepper for dredging the pork
• 4 tsp paprika
• 1 tsp Worcestershire sauce
• 1 tbsp fresh lemon juice
• 1/3 cup dry white wine
• 2 tbsp canned tomato paste
• 1/2 cup chicken broth
• 1 1/2 lbs pork tenderloin, cut crosswise, pounded thin, and cut into 3 x 1/2 inch strips.
• 2 tbsp vegetable oil
• 3/4 cup sour cream
• Cooked egg noodles, tossed with melted butter and caraway seeds as an accompaniment.

Details

Servings 6
Preparation time 30mins
Cooking time 60mins

Preparation

Step 1

1. In a heavy pot cook the onion and bell pepper in 4 tbsp of butter over moderately low heat until the vegetables are softend, add the garlic and cook the mixture for 1 minute.

2. Add the mushrooms and cook the mixture for 3 minutes or until the mushrooms give off their liquid.

3. Stir in the 1 tbsp unseasoned flour and cook the mixture, stirring, for 3 minutes.

4. Stir in the paprika and cook the mixture, stirring, for 1 minute.

5. Stir in the Worcestershire sauce, the lemon juice, the wine, the tomato paste and the broth.

6. Bring mixture to a boil and simmer it for 3 minutes.

7. Season the mixture with salt and black pepper.

8. Dredge the pork strips in the seasoned slour, shaking off the excess.

9. In a large skillet heat the oil with the remaining 1 tbsp butter over moderately high heat until hot but not smoking.

10. Sauté the pork, shaking the skillet to keep the strips separate, for 6 minutes and transfer it with a slotted spoon to a plate.

11. In a small bowl combine about 1/2 cup of the mushroom mixture with the sour cream, whisking and whisk it slowly back into the mushroom mixture in the pot.

12. Stir in the pork and any juices that have accumulated on the plate.

13. Heat the mixture over moderate heat until it is hot, but do not let it boil.

14. Serve with the noodles.