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Pork Tenderloin Paprikash
Makes 4 servings
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Ingredients
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1
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pork tenderloin (1-pound) well-trimmed
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2
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teaspoons paprika
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1/4
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teaspoon salt
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1/8
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teaspoon ground red pepper or hot paprika
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1/3
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cup well-drained bottled sauerkraut
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1/3
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cup fat-free or reduced-fat sour cream
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Chopped fresh dill and dill sprigs (optional)
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1. Preheat broiler.
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2. Cut tenderloin crosswise into 8 slices. Press each slice with the heel of your hand to form 1/2-inch thick patties.
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3. Combine paprika, salt and red pepper; reserve 3/4 teaspoon of paprika mixture. Sprinkle remaining mixture over both sides of tenderloin patties.
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4. Broil pork 4 to 5 inches from heat source 4 minutes per side or until pork is barely pink in center.
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5. Spoon sauerkraut evenly over patties; spread sour cream over sauerkraut. Sprinkle reserved paprika mixture over sour cream. Return to broiler; broil 1 to 2 minutes or until hot. Garnish with dill and dill sprigs, if desired.
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©Publications International, Ltd.
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Nutrients per Serving
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(1/4 of total recipe)
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Calories
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165
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Calories from Fat
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23 %
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Total Fat
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4 g
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Saturated Fat
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1 g
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Cholesterol
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66 mg
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Carbohydrate
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5 g
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Fiber
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1 g
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Protein
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25 g
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Sodium
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279 mg
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