Ingredients

1 1/2 pounds pork tenderloin (visible fat removed) cubed
3 Tbsp. flour to 4 Tbsp.
1 Tbsp. paprika
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1 medium onion coarsely chopped
1 green bell pepper coarsely chopped
2 large garlic cloves crushed and chopped
1 C. chicken broth Or 2 bouillon cubes in 1 C. hot water
3 Tbsp. red wine vinegar or cider vinegar
3 Tbsp. tomato paste
1/2 C. sour cream

Cooking Instructions

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 crock pot. In a separate bowl or 2 C. measuring C., 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 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.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: