Slow Cooker Creamy Paprika Pork
Introduction
Serve this comforting Hungarian classic with steamed brown rice and spinach or over whole-wheat egg noodles.
Ingredients
16 ounces pork tenderloin, trimmed of fat, cut into 1/2 inch cubes
2 large white or yellow onions, sliced (about 1 1/2 cups)
2 cloves garlic, minced
2 tablespoons Hungarian or sweet paprika
1/8 teaspoon cayenne pepper
1 bay leaf
1 1/2 cups homemade chicken stock
1/2 cup fat-free plain Greek yogurt
2 tablespoons parsley, chopped
2 large white or yellow onions, sliced (about 1 1/2 cups)
2 cloves garlic, minced
2 tablespoons Hungarian or sweet paprika
1/8 teaspoon cayenne pepper
1 bay leaf
1 1/2 cups homemade chicken stock
1/2 cup fat-free plain Greek yogurt
2 tablespoons parsley, chopped
Directions
Coat a large skillet with cooking spray and place over medium heat. Add the pork and cook for three to four minutes, until the pork is no longer pink.
Transfer the pork to a slow cooker, then return the pan to the heat. Coat with more cooking spray, then add the onions and garlic. Cook for three minutes, stirring occasionally.
Stir in the paprika and cayenne, along with 1/4 cup stock. Stir vigorously to scrape up any cooked-on bits from the bottom of the pan, then pour everything into the slow cooker, along with the rest of the stock and the bay leaf.
Cook on low for five to seven hours, until the pork is tender. Turn off heat, remove the bay leaf, and slowly stir in yogurt and parsley.
Serve immediately.
Serves 4 (3/4 cup per portion)
Transfer the pork to a slow cooker, then return the pan to the heat. Coat with more cooking spray, then add the onions and garlic. Cook for three minutes, stirring occasionally.
Stir in the paprika and cayenne, along with 1/4 cup stock. Stir vigorously to scrape up any cooked-on bits from the bottom of the pan, then pour everything into the slow cooker, along with the rest of the stock and the bay leaf.
Cook on low for five to seven hours, until the pork is tender. Turn off heat, remove the bay leaf, and slowly stir in yogurt and parsley.
Serve immediately.
Serves 4 (3/4 cup per portion)
Number of Servings: 4
