Paprikash Pork Medallions

This recipe is so tasty. It is from a Cooking Club of America magazine that a coworker gave me. It makes 4 servings.








Paprikash Pork Medallions

3 teaspoons olive oil, divided
1 small red onion, thinly sliced
1/2 cup well-drained sauerkraut
1 teaspoon garlic salt
1 1/2 teaspoons smoked paprika, divided
1 teaspoon dried thyme
1 (1-lb.) pork tenderloin, cut crosswise into 8 slices
1/3 cup light sour cream

Heat oven to 375oF. Heat 1 teaspoon of the oil in large nonstick skillet over medium heat until hot. Cook onion 7 to 10 minutes or until tender, stirring occasionally. Place in small bowl; stir in sauerkraut. Reserve skillet.

Meanwhile, combine garlic salt, 1 teaspoon of the smoked paprika and thyme in small bowl. With heel of hand, flatten pork slices into 3/4-inch-thick medallions. Sprinkle spice mixture over both sides of medallions.

Heat remaining 2 teaspoons oil in same skillet over medium-high heat until hot. Cook pork 4 to 6 minutes or until lightly browned, turning once. Place on small rimmed baking sheet sprayed with cooking spray. Top with onion mixture and sour cream; lightly sprinkle with remaining 1/2 teaspoon smoked paprika.

Bake 7 to 9 minutes or until pale pink in center. Drizzle with pan juices.

By my calculations – Per serving – Calories: 283, Total Fat: 11.2g, Sat. Fat: 4g, Carb: 7.4g, Fiber: 1.5g, Protein: 34.4g


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