Pork-and-pepper paprikash



15 min


4 servings

* PLUS Cooking time: 12 minutes


  • 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.

Nutrition (per serving)

  • Calories
  • 195,
  • Protein
  • 23.2 g,
  • Carbohydrates
  • 14.7 g,
  • Fat
  • 4.3 g,
  • Fibre
  • 2.9 g,
  • Sodium
  • 714 mg.

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.

Terrific tenderloin

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.