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Course : Entree
Type of Prep : Simmer
Cuisine : U.S. Regional
 
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Paprika Pork Tenderloin

From Diana Rattray,
Your Guide to Southern Food.
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INGREDIENTS:

  • 1 cup chopped onion
  • 2 tablespoons vegetable oil
  • 1 to 1 1/2 pound pork tenderloin, coarsely chopped
  • 1/2 teaspoon chili powder
  • 2 cloves garlic, minced
  • 1 1/2 teaspoons paprika, sweet Hungarian
  • 1 tablespoon flour
  • 1 cup chicken broth
  • 3 medium tomatoes, chopped, or 1 can (14.5 ounces) tomatoes, diced
  • 1 tablespoon tomato paste
  • 1 red bell pepper, chopped
  • 1/2 cup sour cream or plain yogurt
  • salt and pepper, to taste

PREPARATION:

In a heavy skillet over medium heat, saute the onions for 5 minutes in the oil. Add the pork and saute until browned. Mix in chili powder, garlic, and paprika and cook for 2 or 3 minutes more while stirring and scraping up bits from the bottom. Sprinkle the flour over the mixture and stir in; cook another 2 or 3 minutes. Stir in chicken broth a little at a time; mix well. Stir in tomatoes, tomato paste, and red pepper. Cover and simmer gently until the meat is cooked through, about 1 to 1 1/2 hours. Stir occasionally.

Pour about 1/2 cup of cooking liquid into a bowl and blend in the sour cream or yogurt. Remove pork mixture from heat and add yogurt mixture; stir gently to combine. Season to taste with the salt and pepper and heat through. Do not boil. Serve with hot cooked rice or noodles.
Serves 4.

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