Mary's Paprika Pork

I have no idea who Mary is but she certainly came up with a  lovely dish This is perfect for a mid week speedy supper with only 5 main ingredients.  Freezes well too.  

Ingredients

3 onions, thinly sliced

600g pork tenderloin

2 tbsp paprika

300ml/½ pint chicken or vegetable stock

100ml crème fraîche (about half a tub)

Seasoning to taste

Method

Heat 2 tbsp oil in a pan add the onions and fry for 10-15 minutes, stirring occasionally until softened and lightly coloured.

Cut the pork into thick medallions, then add to the pan and stir over a fairly high heat to seal and brown them all over. Stir in the paprika, cook briefly, then add the stock and bring to the boil.

Cover and cook for 30-35 minutes, until the pork is tender. Stir in the crème fraîche and simmer for a further 2 minutes. If you have a few chives or a bit of parsley handy, snip this over the pork before serving with rice and a green vegetable.