Saturday, July 26, 2008

Paprika Pork Tenderloin

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

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.