Pork Stew With Pasta

• 1 1/3 lbs pork tenderloin, trimmed and thickly sliced
• 1/3 cup flour, seasoned with salt and pepper
• 2 tbsp olive oil
• 1 None onion, sliced
• 2 cloves garlic, crushed
• 4 oz button mushrooms, sliced
• 1 None red pepper, seeded and chopped
• 2 tsp smoked paprika
• 1 cup chicken stock
• 1/4 cup white wine
• 3/4 cup light sour cream
• 2 tbsp chopped fresh parsley
• None None Cooked pappardelle or other pasta, to serve

1. Dust pork in seasoned flour, shaking off excess. Heat 1 tbsp of the oil in a large skillet on high heat. Cook pork in 2 batches for 4-5 mins each, until well browned. Transfer to a plate.
2. Heat remaining 1 tbsp oil in same pan on high heat. Saute onion and garlic for 1-2 mins, until tender. Add mushrooms, pepper and paprika. Cook for 2-3 mins, until pepper is tender.
3. Add in stock and wine. Bring to a boil on high heat, stirring. Reduce heat to low and simmer for 5-10 mins, until liquid has reduced by half.
4. Stir in sour cream and parsley. Cook, stirring, for 1 min. Return pork to pan and simmer for 1-2 mins, until heated through. Season to taste and serve on a bed of pasta.

pork tenderloin, flour, olive oil, onion, garlic, button mushrooms, red pepper, paprika, chicken stock, white wine, light sour cream, parsley, other pasta

Taken from recipes-plus.com/api/v2.0/recipes/27325 (may not work)