Pork Tenderloin with Creamy Paprika Sauce
1/2 tsp salt, divided 1/2 tsp freshly ground pepper, divided 4 Tbs. Olive oil, divided 1 cup finely diced onions 3 large cloves garlic, minced 3 Tbs. all-purpose flour 3 Tbs. tomato paste 1 tsp. paprika 3/4 cup dry white wine 1 1/2 cup chicken stock 2 Tbs apple cider vinegar 3 Tbs light or regular sour cream ( I used Mexican cream. Yum!) 4 cups cooked rice or noodles Fresh chopped parsley or chives, (optional)
Add wine to deglaze the pan and cook 2 minutes while whisking the browned bits loose from the bottom of the pan. Add stock and vinegar and bring sauce to a boil. Return pork pieces to the skillet and simmer for 5 minutes or until pork reaches an internal temperature of 145 degrees. Remove pan from heat and stir in sour cream. Serve pork over a bed of rice or noodles if desired. Top with fresh parsley or chives if using. Makes 6 servings.