- 2 boneless tenderloins of pork, about 1 3/4 pounds
- Salt to taste if desired
- Freshly ground pepper to taste
- ½ teaspoon paprika
- 2 tablespoons corn, peanut or vegetable oil
- ½ cup finely chopped onion
- ½ cup finely chopped garlic
- ¼ cup dry white wine
- 1 bay leaf
- ½ cup fresh or canned beef broth
- ¼ teaspoon dried thyme
- 2 large sweet red peppers, cored, seeded and deveined
- 2 tablespoons sour cream
- 2 tablespoons heavy cream
- 2 tablespoons chopped parsley
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (4 servings)
348 calories; 11 grams fat; 4 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 13 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 43 grams protein; 142 milligrams cholesterol; 229 milligrams sodium
- Sprinkle tenderloins with salt, pepper and paprika.
- Heat the oil in a heavy skillet until quite hot and add tenderloins.
- Cook, turning pieces so they brown evenly on all sides, about 5 minutes.
- Pour off fat from pan and scatter onion and garlic around meat. Cook about 3 minutes and add the wine, bay leaf, broth and thyme. Bring to boil, stirring, and cover tightly. Cook 15 minutes.
- Meanwhile, cut peppers into thin strips, about 1/4 inch thick. Scatter pepper strips over meat and cook about 5 minutes.
- Move pieces of meat to a serving plate, and add sour cream and heavy cream to skillet. Stir to blend. Remove bay leaf and pour sauce over meat. Sprinkle with parsley.