Pork Paprikash With Mushrooms

Ingredients

• 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

Instructions

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.