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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Ingredients:
2 teaspoons vegetable oil |
3 cups thinly sliced mushrooms |
3 cups coarsely chopped red bell peppers |
2 cups coarsely chopped onions |
1 cup thinly sliced carrot |
2 cloves garlic, minced |
1 (14 1/2 ounce) can diced tomatoes, undrained |
1 tablespoon all-purpose flour |
1 teaspoon paprika |
2 tablespoons water |
1 lb pork tenderloin |
1/2 teaspoon fresh coarse ground black pepper |
1/4 teaspoon salt |
cooking spray |
6 ounces no yolk noodles, cooked (about 3 cups cooked) |
chopped fresh parsley (optional) |
Directions:
1. Heat oil in a large Dutch oven over medium-high heat.
2. Add mushrooms, bell pepper, onion, carrot and garlic; saute 10 minutes.
3. Add tomatoes, cover reduce heat and simmer 20 minutes or untl vegetables are tender Combine flour, paprika, and water in a small bowl.
4. Stir into tomato mixture; cook 3 minutes or until slightly thick.
5. Keep warm.
6. Trim fat from pork; cut pork crosswise into 16 pieces.
7. Place each piece between 2 sheets of heavy-duty plastic wrap, and flatten each piece to 1/4 inch thickness using a meat mallet or rolling pin.
8. Sprinkle both sides of pork with black pepper and salt.
9. Place in a large nonstick skillet coated with cooking spray over medium-high heat until hot.
10. Add pork, cook 4 minutes on each side or until done.
11. Serve vegetable mixture over noodles; top with pork slices.
12. Garnish with parsley, if desired.
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