Ingredients:
- 1 1/2 to 2 lbs pork tenderloin, visible fat removed, cubed
- 3 to 4 Tb flour
- 1 Tb paprika
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 medium onion, coarsely chopped
- 1 green bell pepper, coarsely chopped
- 2 large cloves garlic, crushed and chopped
- 1 cup chicken broth (2 bouillon cubes or base in 1 cup hot water)
- 3 Tb red wine vinegar (or cider vinegar)
- 3 Tb tomato paste
- 1/2 cup sour cream
- salt and pepper to taste
Preparation:
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 slow cooker/Crock Pot. 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 slow cooker/Crock Pot. 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.Serves 4 to 6.
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Pork Tenderloin Recipes
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