Saucy Pepper Pork
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Saucy Pepper Pork
Photography by Yvonne Duivenvoorden
This recipe makes 4 servings
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 |
Ingredients
- 12 oz pork tenderloins, thinly sliced crosswise on diagonal
- 2 tbsp all-purpose flour
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 tbsp vegetable oil
- 1 small onion, thinly sliced
- 1 sweet red pepper, thinly sliced
- 2 minced cloves of garlic
- 1/2 tsp dried thyme
- 1/2 tsp paprika
- 1 cup sodium-reduced chicken stock
- 2 tbsp 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; 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.
More Pork Recipes:
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.
More Pork Recipes:
Source : Canadian Living Magazine: April 2007
- Keywords : Main Course; Skillet; Pork; Chicken broth/stock; Red pepper;
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