- Portion size 4 servings
- Credits : Canadian Living Magazine: April 2007
- 12 oz pork tenderloins thinly sliced crosswise on diagonal
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons vegetable oil
- 1 onion thinly sliced
- 1 sweet red pepper thinly sliced
- 2 minced cloves of garlic
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1 cup sodium-reduced chicken stock
- 2 tablespoons chopped fresh parsley
MethodToss pork with 1 tbsp (15 mL) of the flour, salt and pepper; set aside.
In large skillet, heat half of the oil over medium-high heat; brown pork, in batches and adding more oil if necessary, about 4 minutes. Transfer to plate.
Add remaining oil to skillet; saut?nion, red pepper, garlic, thyme and paprika until fragrant, about 1 minute.
Return pork and accumulated juices to pan. Add stock and bring to boil. Mix remaining flour with 2 tbsp (25 mL) water and stir into pan; cover and cook, stirring occasionally, until thickened and juices run clear when pork is pierced, about 5 minutes. Sprinkle with parsley.
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Nutritional facts Per serving: about
- Sodium 339 mg
- Protein 22 g
- Calories 204.0
- Total fat 9 g
- Cholesterol 50 mg
- Saturated fat 1 g
- Total carbohydrate 8 g
- Iron 13.0
- Folate 10.0
- Calcium 2.0
- Vitamin A 14.0
- Vitamin C 88.0