Roast Tenderloin Of Pork With Sweet Peppers And Paprika Sauce

• 2 boneless tenderloins of pork, about 1 3/4 pounds
• Salt to taste if desired
• Freshly ground pepper to taste
• 1/2 teaspoon paprika
• 2 tablespoons corn, peanut or vegetable oil
• 1/2 cup finely chopped onion
• 1/2 cup finely chopped garlic
• 1/4 cup dry white wine
• 1 bay leaf
• 1/2 cup fresh or canned beef broth
• 1/4 teaspoon dried thyme
• 2 large sweet red peppers, cored, seeded and deveined
• 2 tablespoons sour cream
• 2 tablespoons heavy cream
• 2 tablespoons chopped parsley

1. Sprinkle tenderloins with salt, pepper and paprika.
2. Heat the oil in a heavy skillet until quite hot and add tenderloins.
3. Cook, turning pieces so they brown evenly on all sides, about 5 minutes.
4. Pour off fat from pan and scatter onion and garlic around meat.
5. Cook about 3 minutes and add the wine, bay leaf, broth and thyme.
6. Bring to boil, stirring, and cover tightly.
7. Cook 15 minutes.
8. Meanwhile, cut peppers into thin strips, about 1/4 inch thick.
9. Scatter pepper strips over meat and cook about 5 minutes.
10. Move pieces of meat to a serving plate, and add sour cream and heavy cream to skillet.
11. Stir to blend.
12. Remove bay leaf and pour sauce over meat.
13. Sprinkle with parsley.

pork, salt, freshly ground pepper, paprika, corn, onion, garlic, white wine, bay leaf, beef broth, thyme, sweet red peppers, sour cream, heavy cream, parsley

Taken from cooking.nytimes.com/recipes/2839 (may not work)