Pork Tenderloin Paprika

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Pork tenderloin - (to 2 lbs) - visible fat
		Removed, cubed
3 tablespoons	45ml	Flour - (to 4 tbspns)
1 tablespoon	15ml	Paprika
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1 teaspoon	5ml	Onion - coarsely chopped (medium)
1		Green bell pepper - coarsely chopped
2		Garlic cloves - crushed and chopped (large)
1 cup	237ml	Chicken broth
		(or 2 bouillon cubes in 1 cup hot water)
3 tablespoons	45ml	Red wine vinegar or cider vinegar
3 tablespoons	45ml	Tomato paste
1/2 cup	118ml	Sour cream

Recipe Instructions

In a plastic bag, toss pork cubes with flour, paprika, salt, and pepper. Chop green pepper and garlic and add to a 3 1/2-quart or larger crockpot. In a separate bowl or 2-cup measuring cup, combine broth, vinegar, and tomato paste; set aside.

Heat olive oil in a large skillet over medium-high heat. Add floured pork and chopped onions. Brown quickly; transfer to crockpot. Pour broth mixture into hot skillet; scrape the bottom to get browned bits then pour the hot mixture over the pork mixture. Stir mixture well.

Cover and cook on LOW for 7 to 9 hours. Add sour cream 15 minutes before serving.

This recipe yields 4 to 6 servings.

Source:
Southern U.S. Cuisine (crockpot collection) at - http://southernfood.about.com

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