Pork Paprikash With Mushrooms

• 2 pork tenderloin, sliced into 1/4-inch thick medallions
• 2 tablespoons all-purpose flour
• 2 tablespoons vegetable oil
• 1 tablespoon butter
• 1 onion, chopped
• 2 cups mushrooms, sliced
• 2 tablespoons Hungarian paprika
• 1 pinch cayenne pepper
• 34 cup chicken broth
• 2 teaspoons lemon juice
• 12 teaspoon salt
• 12 cup light sour cream
• 3 tablespoons fresh parsley, chopped

1. Toss the pork medallions with the flour.
2. In a non-stock skillet, heat the oil over medium-high heat and saute the pork until seared all over.
3. You will have to do this in two batches, total cooking time about 5 minutes.
4. Remove the pork as cooked to a bowl and set aside.
5. Pour off any oil remaining in the pan.
6. Add the butter and onion and cook over medium heat, stirring occasionally, until golden, about 5 minutes.
7. Add the mushrooms and cook, stirring often, until no liquid remains, about 4 minutes.
8. Stir in the paprika and cayenne.
9. Return the pork to the pan, stirring to coat.
10. Add the broth, lemon juice, and salt.
11. Bring to a boil and cook for 3 minutes.
12. Add the sour cream and parsley and heat through.

pork tenderloin, flour, vegetable oil, butter, onion, mushrooms, paprika, cayenne pepper, chicken broth, lemon juice, salt, light sour cream, fresh parsley

Taken from www.food.com/recipe/pork-paprikash-with-mushrooms-418138 (may not work)