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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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. Ingredients:
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 |
Directions:
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.
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