3 To 4 lbs. pork tenderloin
3 large Onions, sliced
6 tbsp Butter
3 -4 tbsp. paprika
3 tbsp Caraway seed
Salt and pepper to taste
2 cup Canned tomatoes,well-drained
1/2 cup Red wine
1 -1 1/2 cups sour cream
1 1/2 lb Spinach fettuccine, cooked
|
|
Thinly slice pork. In skillet, brown pork with onions in butter. Add paprika, caraway seed, salt and pepper. Stir in tomatoes and wine. Place in slow cooker. Cook on high for 3-4 hours. Stir in sour cream and serve over hot fettuccine. Serves 12 Source: Home Cooking Typed in MMFormat by cjhartlin@msn.com 01/02/98 Posted to MM-Recipes Digest V5 #027 by "Henry Ackerman2" <henacker@shaw.wave.ca> on Jan 27, 1998
|
|
