Saucy Pepper Pork
Servings: 4
Ingredients:
rSaucy Pepper Pork
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per serving: about | - |
| cal | 204 |
| pro | 22 g |
| total fat | 9 g |
| sat. fat | 1 g |
| carb | 8 g |
| fibre | 1 g |
| chol | 50 mg |
| sodium | 339 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 13% |
| vit A | 14% |
| vit C | 88% |
| folate | 10% |
-
12 oz (375 g) pork tenderloin, thinly sliced crosswise on diagonal
2 tbsp (25 mL) all-purpose flour
1/4 tsp (1 mL) each salt and pepper
2 tbsp (25 mL) vegetable oil
1 small onion, thinly sliced
1 sweet red pepper, thinly sliced
2 cloves garlic, minced
1/2 tsp (2 mL) each dried thyme and paprika
1 cup (250 mL) sodium-reduced chicken stock
2 tbsp (25 mL) chopped fresh parsley
Preparation:
Toss 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; sauté onion, 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.
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; sauté onion, 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.
Source
Canadian Living Magazine: April 2007
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