Roast Tenderloin Of Pork With Sweet Peppers And Pap

Name: Roast Tenderloin Of Pork With Sweet Peppers And Paprika Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 boneless tenderloins of pork, about 1 3/4 pounds; Salt to taste if desired; Freshly ground pepper to taste; 1/2 teaspoon paprika; 2 tablespoons corn, peanut or vegetable oil; 1/2 cup finely chopped onion; 1/2 cup finely chopped garlic; 1/4 cup dry white wine; 1 bay leaf; 1/2 cup fresh or canned beef broth; 1/4 teaspoon dried thyme; 2 large sweet red peppers, cored, seeded and deveined; 2 tablespoons sour cream; 2 tablespoons heavy cream; 2 tablespoons chopped parsley

Servings: persons

2 boneless tenderloins of pork, about 1 3/4 pounds
Salt to taste if desired
Freshly ground pepper to taste
1/2 teaspoon paprika
2 tablespoons corn, peanut or vegetable oil
1/2 cup finely chopped onion
1/2 cup finely chopped garlic
1/4 cup dry white wine
1 bay leaf
1/2 cup fresh or canned beef broth
1/4 teaspoon dried thyme
2 large sweet red peppers, cored, seeded and deveined
2 tablespoons sour cream
2 tablespoons heavy cream
2 tablespoons chopped parsley

1
Sprinkle tenderloins with salt, pepper and paprika.
2
Heat the oil in a heavy skillet until quite hot and add tenderloins.
3
Cook, turning pieces so they brown evenly on all sides, about 5 minutes.
4
Pour off fat from pan and scatter onion and garlic around meat.
5
Cook about 3 minutes and add the wine, bay leaf, broth and thyme.
6
Bring to boil, stirring, and cover tightly.
7
Cook 15 minutes.
8
Meanwhile, cut peppers into thin strips, about 1/4 inch thick.
9
Scatter pepper strips over meat and cook about 5 minutes.
10
Move pieces of meat to a serving plate, and add sour cream and heavy cream to skillet.
11
Stir to blend.
12
Remove bay leaf and pour sauce over meat.
13
Sprinkle with parsley.

306

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 boneless tenderloins of pork, about 1 3/4 pounds, Salt to taste if desired, Freshly ground pepper to taste, 1/2 teaspoon paprika, and more.

Yes, Roast Tenderloin Of Pork With Sweet Peppers And Paprika Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roast Tenderloin Of Pork With Sweet Peppers And Paprika Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions