Creamy Pork Fillet with Peppers and Paprika

4 People
55 min.
easy

These lean, tender pork fillets and sweet peppers in a creamy tomato-paprika sauce are delicious served with green veggies and mashed potatoes, or with quinoa, millet or lentils. Adding a little cream, a shower of parsley and a squeeze of fresh lemon juice just before serving brings all the flavours together.

Ingredients

800 g pork fillets (about three fillets)
30 ml vegetable oil
2 onions, peeled and sliced
2 red peppers, sliced
2 green peppers, sliced
3 cloves garlic, peeled and crushed
1 x 410 g tin tomato & onion mic
2.5 ml chilli flakes (optional)
375 ml water
30 ml Knorr Rich beef & Tomato Soup, plus extra water for mixing
10 ml Robertsons paprika
75 ml cream
1 ml Robertsons Atlantic salt and ground black pepper
a squeeze of fresh lemon juice
finely chopped fresh parsley, to garnish

Cooking Method

Cut the pork fillets into thick (about 2 cm) slices.
Heat the oil in a large pan and fry the pork slices, in a few batches, over a high heat and on both sides, until nicely browned, but not cooked all the way through. Set them aside on a plate.
To the same pan, add the onion and peppers (you may need to add a little more oil) and fry over a medium heat for 4 - 5 minutes, or until the onions and peppers are soft.
Add the garlic and cook for a further minute, without allowing the garlic to brown.
Add the tin of tomato onion mix, the water and the optional chilli flakes, turn down the heat and simmer for 10 minutes, or until the peppers are very tender.
To thicken the sauce, mix 2 Tbsp (30 ml) KNORR Rich Beef and Tomato Soup powder with 5 Tbsp (75 ml) water to form a smooth paste. Add this mixture into the pot and simmer over a low heat for 4 minutes, stirring often.
Return the pork slices to the pot, along with any juices that have collected on the plate, and stir in the paprika. Simmer for a further 5 minutes, or until the pork is cooked right through but still tender.
Season to taste with salt and pepper.
Just before serving, stir in the cream, add a squeeze of fresh lemon juice and garnish with fresh parsley.
Serve with mashed potatoes, or with cooked quinoa, millet or lentils.