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Pork Tenderloin Paprika Recipe - Cooking Index

Cooking Index - Cooking Recipes & IdeasPork Tenderloin Paprika Recipe - Cooking Index

Pork Tenderloin Paprika

Type: Pork
Courses: Main Course
Serves: 4 people

Recipe Ingredients

1 1/2 lbs 681g / 24ozPork tenderloin - (to 2 lbs) - visible fat
  Removed, cubed
3 tablespoons 45mlFlour - (to 4 tbspns)
1 tablespoon 15mlPaprika
1/4 teaspoon 1.3mlSalt
1/4 teaspoon 1.3mlFreshly-ground black pepper
1 teaspoon 5mlOnion - coarsely chopped (medium)
1   Green bell pepper - coarsely chopped
2   Garlic cloves - crushed and chopped (large)
1 cup 237mlChicken broth
  (or 2 bouillon cubes in 1 cup hot water)
3 tablespoons 45mlRed wine vinegar or cider vinegar
3 tablespoons 45mlTomato paste
1/2 cup 118mlSour 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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