Paprika pork with pappardelle
10
Points®
Total time: 50 min • Prep: 15 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
Enjoy tender pork flavoured with a rich red paprika spice.
Ingredients
Olive oil
1 tbs
Pork fillet or tenderloin, raw
320 g, (buy 400g), fat trimmed, thinly sliced
Brown onion
2 medium, thinly sliced
Ground paprika
1 tbs, mild
Plain flour
1 tbs
Salt reduced chicken stock
1 cup(s)
Red capsicum
1 large, thinly sliced
Mushrooms
200 g, button, thickly sliced
Extra light sour cream
⅓ cup(s), (80g)
Dry pasta
250 g, pappardelle
Green string beans
200 g, trimmed
Carrot(s)
300 g, baby, trimmed, peeled (1 bunch)
Instructions
1
Heat oil in a deep non-stick frying pan over medium heat. Cook pork, turning, for 5 minutes or until browned and cooked through. Remove from pan.
2
Add onions to same pan. Cook, stirring, over medium heat for 10 minutes or until caramelised. Add paprika and flour. Cook, stirring, for 30 seconds. Gradually add stock, stirring constantly to prevent lumps. Add capsicum and mushrooms and bring to the boil. Reduce heat to low and simmer for 10 minutes or until vegetables are tender. Add sour cream and pork and cook, stirring, over low heat until heated through (see tip). Season with salt and freshly ground black pepper.
3
Meanwhile, cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain.
4
Boil, steam or microwave beans and carrots, separately, until just tender. Drain. Divide pasta among serving bowls and top with pork mixture. Season with freshly ground black pepper and serve with green beans and carrots.
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