Light Pork Paprikash With Peppers

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This came from a recent issue of chatelaine, and i'll definitely be making it again. The sauce is really tasty and it's low in fat.

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Steps

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Mix paprika , flour and cayenne.

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Toss pork in mixture to coat.

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Heat 1 tablespoon of the oil over medium high heat in a non-stick or seasoned cast iron skillet.

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Brown pork and remove once it is just cooked.

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Keep warm.

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Add remaining oil , garlic , onion , mushrooms and salt to the pan , cook until mushrooms start to soften.

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Add peppers and cook until tender-crisp.

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Add pork , wine and worcestershire.

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Stir constantly until liquid has mostly thickened and evaporated.

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Remove from heat and stir in sour cream.

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Serve over rice or egg noodles.

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Ingredients

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pork tenderloin, paprika, flour, cayenne, olive oil, garlic cloves, onion, mushrooms, salt, red pepper, yellow peppers, white wine, worcestershire sauce, low-fat sour cream, cooked rice