Source: Gourmet Today, Houghton Mifflin Harcort, 2009
Ingredients
- 1 1/2 pounds pork tenderloin, cut into 1 1/2 inch slices
- salt
- 1/4 tsp freshly ground black pepper
- 1/4 c lard/vegetable oil
- 1 large onion, halved and sliced thinly
- 2 garlic cloves, minced
- 3 Italian frying peppers, cored, seeded, and coarsely chopped
- 2 tsp sweet paprika
- 1 pound plum tomatoes, coarsely chopped
- 1 3/4 c water
- 1/2 c sour cream
- 1 tbsp all purpose flour
Instructions
- Pat pork dry and sprinkle with 1 teaspoon salt and pepper.
- Heat 1 tablespoon lard in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Brown pork in 2 batches, turning once, 2 to 4 minutes per batch. Transfer to a plate Add remaining 3 tablespoons lard to skillet and reduce heat to moderate.
- Add onion, garlic, and peppers and cook, stirring frequently, until onion and peppers are beginning to brown, 7 to 8 minutes.
- Stir in paprika, tomatoes, and 1 teaspoon salt and cook, stirring frequently, until tomatoes have broken down and mixture is very thick, about 15 minutes.
- Stir together water, sour cream, and flour in a bowl until smooth. Stir into tomato mixture, bring to a simmer, and simmer, stirring occasionally, until sauce is thickened, about 15 minutes.
- Add pork, with any juices that accumulated on plate, and simmer gently until meat is just cooked through, about 12 minutes.
Variations
I substituted canned tomatoes as the tomatoes in our local grocery store were horribly under-ripened and nearly blinding shoppers with the was gloss that had been sprayed on them. Instead of water, I used the tomato juices that were in the can.
Number of servings (yield): 4
Meal type: supper