Directions:
- Season pork Paillards (pounded pork tenderloin) with salt & pepper. Heat oil over medhigh heat in large skillet. Saute on 1 side until golden brown, turn and saute for 1 2 min. Transfer to a plate.
- Add dry red/white wine to skillet, and deglaze the pan, scraping brown bits from bottom with a wooden spoon, until wine reduces by half, about 1 minute. Add chicken stock and any plate juices. Reduce heat to medium, and simmer until sauce reduces by half, about 2 minutes. Gradually stir in sour cream and paprika. Season to taste, and sprinkle with more paprika if desired.
- Serve over egg noodles.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 402.2 Kcal (1684 kJ) | ||
| Calories from fat | 327.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.35g | 56% | |
|---|---|---|---|
| Cholesterol | 26.57mg | 9% | |
| Sodium | 56.24mg | 2% | |
| Potassium | 235.52mg | 5% | |
| Total Carbs | 7.08g | 2% | |
| Sugars | 0.59g | 2% | |
| Protein | 3.04g | 6% | |
| Vitamin C | 0.8mg | 1% | |
| Calcium | 111.7mg | 11% | |
| Amount Per 100 g | |||
| Calories | 247.28 Kcal (1035 kJ) | ||
| Calories from fat | 201.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.35g | 56% | |
|---|---|---|---|
| Cholesterol | 16.33mg | 9% | |
| Sodium | 34.58mg | 2% | |
| Potassium | 144.8mg | 5% | |
| Total Carbs | 4.35g | 2% | |
| Sugars | 0.36g | 2% | |
| Protein | 1.87g | 6% | |
| Vitamin C | 0.5mg | 1% | |
| Calcium | 68.7mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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