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1 pork tenderloin
1 tbsp paprika
1 tbsp all-purpose flour
Pinch cayenne pepper
vegetable oil
2 garlic cloves
1 onion
250-g pkg sliced mushrooms, about 4 cups
1 tsp salt
2 bell peppers, preferably different colours
1/4 cup white wine, chicken broth or apple juice
1/2 tsp Worcestershire sauce
1/2 cup light sour cream
Slice pork into 1-inch (2.5-cm) thick strips. In a medium-size bowl, stir paprika with flour and cayenne. Add pork and stir until evenly coated. Lightly coat a large, non-stick frying pan with oil and set over medium-high heat. When hot, add pork. Stir-fry until lightly browned all over, 4 to 5 minutes.
Meanwhile, mince garlic. Cut onion in half lengthwise. Place cut side down and slice each half into thin strips. Once pork is cooked, remove to a plate. Add more oil to pan, if needed, then add garlic, onion and mushrooms. Sprinkle with salt. Stir often until mushrooms start to brown, 4 to 5 minutes. Meanwhile, core and seed peppers, then thinly slice. Add to browned mushrooms and stir often until tender-crisp, 2 to 3 minutes.
Return pork to pan. Stir in wine and Worcestershire. Stir often until most of liquid is evaporated, about 2 minutes. Remove from heat, then stir in sour cream. Great over noodles or rice or with chunks of fresh rye bread for dipping.
Calories 195, Protein 23.2g, Carbohydrates 14.7g, Fat 4.3g, Fibre 2.9g, Sodium 714mg.
Our slimmed-down version of classic Hungarian paprikash has a creamy texture, but it contains little fat because of the lean pork and beta carotene-rich peppers.
Pork tenderloin is the leanest cut of pork. A 3 oz (90 g) cooked serving has 5.1 grams of fat. But, unlike many low-fat meats, it's always moist and tender.