Eating in...

So after a long weekend of poor nutrition affecting our well-being, I made the conscious effort to make dinner at home this week! I made Salisbury Steaks in cream of mushroom soup mixed with a packet of French Onion soup mix sauce. I've also had Honey Grilled Chicken Breasts, chili is in the slow-cooker right now, tomorrow night I may just keep some of the Main-Dish Minestrone for us that I'm making for Friday's Teacher Luncheon, and Friday will be Pork Tenderloin Paprika with Käsespätzle (German Mac's and Cheese) as a carb-load meal for the impending Leavenworth Half Marathon. YUMMY!! Of course, all of these with healthy doses of fresh veggies!

Pork Tenderloin Paprika

• 1 1/2 to 2 lbs pork tenderloin, visible fat removed, cubed
• 3 to 4 Tb flour
• 1 Tb paprika
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 medium onion, coarsely chopped
• 1 green bell pepper, coarsely chopped
• 2 large cloves garlic, crushed and chopped
• 1 cup chicken broth (2 bouillon cubes or base in 1 cup hot water)
• 3 Tb red wine vinegar (or cider vinegar)
• 3 Tb tomato paste
• 1/2 cup sour cream
• salt and pepper to taste

Preparation:

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 slow cooker/Crock Pot. In a separate bowl or 2-cup measuring cup, 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 slow cooker/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.
Serves 4 to 6.