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A nicely spiced sauce with diced tomatoes seasons cubes of pork in this hearty entree. "I often scramble to put a meal on the table, but this comes together so quickly," says Monette Johnson of San Antonio, Texas. "My family 'oohs' and 'aahs' the whole time they're eating it."
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 1 pork tenderloin (1 pound), cut into cubes
  • 1 tablespoon canola oil
  • 1 large onion, chopped
  • 1 medium green pepper, chopped
  • 2 garlic cloves, minced
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1/2 cup white wine or chicken broth
  • 4 teaspoons paprika
  • 1 teaspoon sugar
  • 1 teaspoon grated lemon peel, optional
  • 1/2 teaspoon caraway seeds
  • 1/2 teaspoon dried marjoram
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Hot cooked noodles, optional
  • 1/4 cup reduced-fat sour cream

Nutritional Facts

1 cup: 255 calories, 10g fat (3g saturated fat), 73mg cholesterol, 380mg sodium, 13g carbohydrate (0 sugars, 3g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 1 fat.


  1. In a large nonstick skillet, cook pork in oil until no longer pink; remove and keep warm. Add the onion, green pepper and garlic to pan; cook and stir until crisp-tender. Add the next nine ingredients; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until slightly thickened. Stir in pork. Serve over noodles if desired. Dollop with sour cream. Yield: 4 servings.
Originally published as Pork Paprika in Light & Tasty February/March 2003, p19

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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