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Pork tenderloin in paprika cream from Gourmet Today: More than 1,000 All-New Recipes for the Contemporary Kitchen by Ruth Reichl

  • sour cream
  • paprika
  • tomatoes
  • pork tenderloin
  • Italian frying peppers

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Notes about this recipe

  • Breadcrumbs on March 20, 2011

    p. 472 - This is a delicious dish. Including prep, it comes together in under an hour. It worked for us tonight as we weren’t in a rush to eat (well were weren’t until we smelled it!) but on a typical weeknight I don’t have an hour to spare. That said, I’d definitely make this again. We loved it! The pork literally melts in your mouth and the paprika enhances the richness of the sauce, which also has a nice tang from the tomatoes and sour cream. I would highly recommend using Hungarian paprika for this dish if you can find it as it really is an important flavor element. Photos here:http://chowhound.chow.com/topics/705567#6140562

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