| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
Crockpot, Meats, Pasta |
12 |
Servings |
INGREDIENTS
| 3 |
|
To 4 lbs. pork tenderloin |
| 3 |
|
Onions, sliced |
| 6 |
T |
Butter |
| 3 |
|
4 tbsp. paprika |
| 3 |
T |
Caraway seed |
|
|
Salt and pepper to taste |
| 2 |
c |
Canned tomatoes, well-drained |
| 1/2 |
c |
Red wine |
| 1 |
|
1 1/2 cups sour cream |
| 1 1/2 |
lb |
Spinach fettuccine, cooked |
INSTRUCTIONS
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
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