Slow Cooker Creamy Paprika Pork - 7.7g Carbs, 2.2g Fiber, 1.4g Sugar
From SparkPeople user: CHEF_MEG
Serve this comforting Hungarian classic with steamed brown rice
and spinach or over whole-wheat egg noodles.
Prep: 15 min
Cook: 360 min
Servings: 4
16 oz pork tenderloin, trimmed of fat, cut into 1/2 inch cubes
2 large white OR yellow onions, sliced (about 1 1/2 cups)
2 cloves garlic, minced
2 Tbsp Hungarian OR sweet paprika
1/8 tsp cayenne pepper
1 bay leaf
1 1/2 cups homemade chicken stock
1/2 cup fat-free plain Greek yogurt
2 Tbsp parsley, chopped
Coat a large skillet with cooking spray and place over medium heat. Add
the pork and cook for three to four minutes, until the pork is no longer
pink.
Transfer the pork to a slow cooker, then return the pan to the heat. Coat
with more cooking spray, then add the onions and garlic. Cook for three
minutes, stirring occasionally.
Stir in the paprika and cayenne, along with 1/4 cup stock. Stir vigorously
to scrape up any cooked-on bits from the bottom of the pan, then pour
everything into the slow cooker, along with the rest of the stock and the
bay leaf.
Cook on low for five to seven hours, until the pork is tender. Turn off heat, remove the bay leaf, and slowly stir in yogurt and parsley.
Serve immediately.
Serves: 4
Serving Size: 3/4 cup
Nutrition per Serving:
211.2 Calories, 4.5g Total Fat, 1.5g Saturated Fat, 0.9g Polyunsaturated
Fat, 1.5g Monounsaturated Fat, 82.6mg Cholesterol, 77.8mg Sodium,
682mg Potassium, 7.7g Total Carbs, 2.2g Dietary Fiber, 1.4g Sugars,
34.4g Protein
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