Ingredients
1 pound pork tenderloin, cut into cubes1 tablespoon canola oil1 large onion, chopped1 medium green pepper, chopped2 garlic cloves, minced1 can (14-1/2 ounces) diced tomatoes, undrained1/2 cup white wine or chicken broth4 teaspoons paprika1 teaspoon sugar1 teaspoon grated lemon zest, optional1/2 teaspoon caraway seeds1/2 teaspoon dried marjoram1/4 teaspoon salt1/4 teaspoon pepperHot cooked noodles, optional1/4 cup reduced-fat sour cream
Preparation
In a large nonstick skillet, cook pork in oil until no longer pink; remove and keep warm. Add the onion, green pepper and garlic to pan; cook and stir until crisp-tender. Add the next 9 ingredients; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until slightly thickened. Stir in pork. Serve over noodles if desired. Dollop with sour cream.
