Paprika pork

Paprika porkPeppers, onions and paprika add sweetness to the pork in this Spanish-style dish, while the fromage frais adds a lovely creaminess: it’s the perfect dish for keeping the cold nights at bay.

Paprika pork
  • Serves: 4
  • Cook time: Ready in 50 minutes
  • Total time: 30-60 Minutes
  • Syns per serving:
    • FREE
  • Difficulty Rating: 1

ingredients

  • Low calorie cooking spray
  • 2 large Spanish onions, cut into thin wedges
  • 1 red pepper, deseeded and cut into chunks
  • 500g lean pork fillet, cut into chunks
  • 2 tbsp paprika
  • 300ml chicken or vegetable stock
  • 6 tbsp fat free natural fromage frais
  • Salt and freshly ground black pepper
  • Handful of roughly chopped fresh flat-leaf parsley (optional)

method

  1. Spray a large frying pan with low calorie cooking spray. Add the onions and pepper and cook for 5-6 minutes, stirring occasionally. Stir in the pork and cook for 4 minutes or until browned. Sprinkle over the paprika and cook for 1 minute. Add the stock to the pan and bring to the boil, then cover with a tight-fitting lid and simmer for 30 minutes.
  2. Stir most of the fromage frais into the pork mixture and heat gently for 2 minutes. Season to taste, garnish with the remaining fromage frais and parsley, if using, and serve with boiled rice and vegetables of your choice.

Tip: Pork tenderloin is very lean and the vacuum-packed kind offers the best value.

*You can freeze this dish for up to 4 months just omit the fromage frais

* Suitable for freezing

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