- 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
- 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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