Ingrédients pour Light Pork Paprikash With Peppers
- Pork Tenderloin
- 2 tablespoons paprika
- 2 tablespoons all-purpose flour
- 1/4 teaspoon cayenne pepper
- Olive Oil
- Garlic Cloves
- 1/2 cup chopped onion
- 8 oz sliced mushrooms
- Salt to taste
- Red Pepper
- Yellow Peppers
- White Wine
- Worcestershire Sauce
- Low Fat Sour Cream
- Cooked Rice
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Comment préparer Light Pork Paprikash With Peppers
- In a small bowl, whisk together 2 tablespoons paprika, 2 tablespoons all-purpose flour, and 1/4 teaspoon cayenne pepper.
- Add 1 lb boneless pork cut into 1-inch cubes to the paprika mixture, tossing to evenly coat.
- Heat 1 tablespoon olive oil over medium-high heat in a large non-stick or seasoned cast iron skillet. Add the pork and brown on all sides, about 5-7 minutes. Remove the pork from the skillet and set aside, keeping warm.
- Add remaining 1 tablespoon olive oil to the skillet. Add 2 cloves minced garlic, 1/2 cup chopped onion, and 8 oz sliced mushrooms. Cook until softened, about 5 minutes.
- Add 1 bell pepper (any color), cored, seeded, and sliced, to the skillet. Cook until tender-crisp, about 5 minutes.
- Return the pork to the skillet. Add 1/2 cup dry white wine and 1 tablespoon Worcestershire sauce.
- Bring to a simmer, stirring constantly, until the sauce has thickened slightly and most of the liquid has evaporated, about 5-7 minutes.
- Remove from heat and stir in 1/2 cup sour cream. Serve immediately over cooked rice or egg noodles.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
15g
Fat
26g
Carbs
13g
