Recette Pour Port Tenderloin in Paprika Cream

Port Tenderloin in Paprika Cream - Recettes simples pour la maison. Stir together sour cream, dill, and remaining ¼ teaspoon each salt and pepper. Serve pork with dill cream and potatoes; garnish with dill sprigs. Ever feel a little disenchanted with pork tenderloin? Like no matter what you do, it always seems a little too dry and a lot too bland? This keeper of an approach is coated in paprika, seared in a pan, and roasted in the oven just until it's perfectly cooked and then finished with an easy pan sauce, resulting.

Pork tenderloin's mild flavor pairs well with a seasoning rub that includes brown sugar and McCormick® Smoked Paprika. Place pork on foil-lined baking pan. A mixture of hot smoked paprika and regular sweet paprika gives these pan-roasted pork tenderloins smoke, spice and color.

Vous pouvez faire cuire Port Tenderloin in Paprika Cream avec 11 épices et 7 étapes. Voir le guide suivant!

1. 1 1/2 lb pork tenderloin.
2. 1/4 tsp ground pepper.
3. 1/4 cup lard or vegetable oil.
4. 1 large onion, halved and thinly sliced lengthwise.
5. 2 clove garlic, minced.
6. 12 oz (3) sweet peppers, seeded & coarsely chopped.
7. 2 tsp sweet paprika.
8. 1 lb plum tomatoes, coarsely chopped.
9. 1 3/4 cup water.
10. 1/2 cup sour cream.
11. 1 tbsp all-purpose flour.

If you can't find hot smoked paprika, use sweet smoked paprika but add ¼. Rub Paprika Spice Blend over pork. Place pork in a roasting pan coated with cooking spray. I rubbed the spice mix on the pork, wrapped the tenderloins in plastic wrap and stored in the fridge overnight.

1. Pat pork dry and sprinkle with 1 tsp. salt and pepper. Heat 1 tbsp. lard in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Brown pork in 2 batches, turning once, 2-4 minutes per batch. Transfer to a plate..
2. Add remaining 3 tbsp. lard to skillet and reduce heat to moderate. Add onion, garlic and peppers and cook, stirring frequently, until onion and peppers are beginning to brown, 7-8 minutes..
3. Stir in paprika, tomatoes and 1 tsp. salt and cook, stirring frequently, until tomatoes have broken down and mixture is very thick, about 15 minutes..
4. Stir together water, sour cream and flour in a bowl until smooth. Stir into tomato mixture, bring to a simmer, stirring occasionally, until sauce is thickened, about 15 minutes..
5. Add pork, with any juices accumulated on plate, and simmer gently until meat is just cooked through, about 12 minutes..
6. Goes well served with egg noodles or buttered spaetzle. Also, it is imperative to simmer the pork very gently so that it doesn't become tough..
7. .

Then I glazed the pork tenderloin with hot jalapeno pepper jelly just before it is done on. In a large skillet over medium-high heat, add the olive oil and heat. Pork tenderloin with smoked paprika rub is a standard in our dinner rotation and is nice enough that I serve it to dinner company at least a few times a year. If you want to try this pork tenderloin rub on chicken put it on the meat side of bone in skin on chicken thighs and roast them. This Italian Stuffed Pork Tenderloin is quite possibly the best pork tenderloin I have ever had.