Perfect Paprika Pork
This broiled pork tenderloin with sauerkraut is spicy and is cooked with sour cream; if you want to lighten up, simply use reduced-fat or fat-free sour cream.
At a glance
1-lb. pork tenderloin, well trimmed
2 tsp. paprika
1/4 tsp. salt
1/8 tsp. ground red pepper
1/3 cup bottled sauerkraut, well drained
1/3 cup sour cream
Fresh dill and dill sprigs, chopped
Preheat broiler. Cut tenderloin crosswise into 8 slices. Press each slice with the heel of your hand to form 1/2-inch thick patties. Combine paprika, salt and red pepper; reserve 3/4 tsp. of paprika mixture. Sprinkle remaining mixture over both sides of tenderloin patties. Broil pork for 4 minutes per side or until pork is barely pink in center. Spoon sauerkraut evenly over patties; spread sour cream over sauerkraut. Sprinkle reserved paprika mixture over sour cream. Return to broiler; broil 2 minutes or until hot. Garnish with dill sprigs.
Ready in 30 min
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