SOUR CREAM PAPRIKA PORK

Sour Cream Paprika Pork image

Provided by The Flying Chef

Categories Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

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olive oil
2 (450 g) pork fillets (Also known as pork tenderloin just like steak, this is the fillet mignon of pork, it is more expensi)
flour
olive oil
30 -40 g butter
1 small onion, finely chopped
3 garlic cloves, Crushed
150 -200 g mushrooms, sliced (I use swiss brown but button mushrooms are fine)
1 tablespoon Worcestershire sauce
3 teaspoons tomato paste
1 1/2 teaspoons paprika
1 teaspoon chicken bouillon granule, concentrated (powder, cube or paste.. Mine is quite dense so you may have to adjust for taste depending on what yo)
180 ml sour cream
2 teaspoons lemon juice
1/4 cup water

Steps:

I make this a lot for me and my hubby I buy pork fillet that usually vary in weight from 420g-460g for the two of us and this is perfect for us.
Slice pork diagonally (allow 3-4 slices per person) and beat with a meat mallet to flatten slightly.
Heat some olive oil in a pan. Dust pork with flour and shake away any excess flour. Place pork in pan and cook until browned on both sides and tender.
For the Sauce.
Heat about a Tablespoon of olive oil in a pan, add onion and garlic and cook until soft. Add the butter to the pan along with the sliced mushrooms cook until mushrooms are tender.
Add Worcestershire sauce, tomato paste, paprika, water, chicken stock and lemon juice. Simmer for a few minutes and pour in sour cream stir until heated through.
To serve place sliced pork on plate and pour sauce over. I served mine with cauliflower mash and garlic butter vegetables.

Nutrition Facts : Calories 441.5, Fat 23.3, SaturatedFat 11.5, Cholesterol 177.5, Sodium 394.6, Carbohydrate 6.7, Fiber 1.1, Sugar 3.8, Protein 49.8