How To Prepare
Toss pork with 1 tbsp (15 mL) of the flour, and pepper; set aside.
In large skillet, heat half of the oil over medium-high heat; brown pork, in batches and adding more oil if necessary, about 4 minutes. Transfer to plate.
Add remaining oil to skillet; saute onion, red pepper, garlic, thyme and paprika until fragrant, about 1 minute.
Return pork and accumulated juices to pan. Add stock and bring to boil. Mix remaining flour with 2 tbsp (25 mL) water and stir into pan; cover and cook, stirring occasionally, until thickened and juices run clear when pork is pierced, about 5 minutes. Sprinkle with parsley.
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Ingredients
- 16 oz pork tenderloins, thinly sliced crosswise on diagonal
- 3 tbsp (30 mL) potato flour
- 1/2 tsp (1 mL) pepper
- 2 tbsp (30 mL) vegetable oil
- 1 small onion, thinly sliced
- 1 sweet red pepper, thinly sliced
- 2 minced cloves of garlic
- 1/2 tsp (2 mL) dried thyme
- 1/2 tsp (2 mL) Paprika
- 1 cup (250 mL) no salt added chicken stock
- 2 tbsp (30 mL) chopped fresh parsley
Ingredients
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