KitchenMagician's Recipe

PORK - TENDERLOIN IN PEPPER SAUCE

Category: Pork Casseroles

Makes 4 servings.

1 lb. pork tenderloin
salt and pepper
2 T. all-purpose flour
2 T. olive oil
1 onion, thinly sliced
1 red pepper, thinly sliced
2 cloves garlic, minced
1/2 tsp. dried thyme
1/2 tsp. paprika
1 c. chicken stock
2 T. chopped fresh parsley

Slice tenderloin thinly crosswise on diagonal; season with salt and pepper and dredge 1 tablespoon of the flour.
In large skillet, heat half of the oil over medium-high heat; brown pork, in batches, 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 tablespoons 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.