Roast Tenderloin Of Pork With Sweet Peppers And Paprika Sauce


  • 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
    • 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

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings


  1. Sprinkle tenderloins with salt, pepper and paprika.
  2. Heat the oil in a heavy skillet until quite hot and add tenderloins.
  3. Cook, turning pieces so they brown evenly on all sides, about 5 minutes.
  4. 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.
  5. Meanwhile, cut peppers into thin strips, about 1/4 inch thick. Scatter pepper strips over meat and cook about 5 minutes.
  6. 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.

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