Pork Tenderloin Paprika

• 2- 1/2 pounds Pork Tenderloin
• 1 whole Onion
• 3 Tablespoons Hungarian Sweet Paprika
• 2 teaspoons Salt
• 1 teaspoon Coarse Ground Black Pepper
• 1 teaspoon Garlic Powder
• 1- 1/2 cup Chicken Broth
• 1 cup Sour Cream

1. Dice onion and saute in 2 tablespoons olive oil until translucent.
2. Cube pork tenderloin in 1 to 1-1/2 inch cubes.
3. Add to onions and lightly brown, adding spices about halfway through browning.
4. Add chicken broth and simmer until pork is done and broth has reduced, stirring occasionally.
5. Temper the sour cream with 1/4 cup of hot sauce and slowly return to the pan and stir to combine on low heat.
6. I let the pork simmer while working on the bread and spaetzle and covered it after most of the broth cooked down.
7. I added the sour cream just before serving and it thickened on its own after I took the picture.
8. This was served with the Homemade Spaetzle by Candi on this site and Bretzel rolls from Smitten Kitchen.
9. This would be great over egg noodles or mashed potatoes.

tenderloin, onion, hungarian sweet paprika, salt, ground black pepper, garlic, chicken broth, sour cream

Taken from tastykitchen.com/recipes/main-courses/pork-tenderloin-paprika/ (may not work)