 | | Pork Loin Bake |
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2 tbsp. olive oil
1 lb. Spanish olives, sliced
2 sweet red peppers, cored, seeded & sliced
2 tbsp. all-purpose flour
1 (12 oz.) pkg. fresh mushrooms, sliced
1 c. reduced sodium chicken broth
3 tbsp. tomato paste
2 tbsp. dry sherry
2 tbsp. paprika
2 tsp. salt
1/2 tsp. leaf thyme, crumbled
1/8 tsp. ground hot red pepper
1 lbs. pork tenderloin, trimmed
1 c. low-fat plain yogurt
Wide egg noodles (optional) |
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| Instructions |
| Heat 1 tablespoon oil in large skillet. Add onion and pepper. Cook stirring occasionally 8 minutes or until tender. Remove to bowl. Stir flour into skillet; cook, whisking constantly, 2 to 3 minutes. Stir in mushrooms, broth, tomato paste, sherry, paprika, salt, thyme, hot pepper and onion mixture. Cover; simmer for 5 minutes. Meanwhile, slice pork lengthwise in half; slice crosswise in 1/4 inch thick strips. Add to skillet; cook uncovered 5 minutes or until no longer pink in center. Remove from heat; let stand 10 to 15 minutes. Stir in yogurt until blended and smooth. Spoon over egg noodles and garnish with parsley, if you wish. Return to Easy Pork Recipes Index |
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