Serve this over whole wheat noodles or brown rice.

1 lb pork tenderloin, sliced 1/8 ” thick
1 tsp salt, divided
1/2 tsp black pepper, divided
2 Tbsp olive oil
1 large onion, chopped
2 cloves garlic, minced
1 Tbsp tomato paste
1/2 tsp chili powder
1 1/2 tsp paprika
1 cup chicken stock
1 medium red bell pepper, chopped
2 Tbsp all-purpose flour
1/2 cup light sour cream, room temperature

1. Lightly season the pork with half the salt and half the pepper.
2. In a heavy skillet over medium heat, heat the olive oil until hot but not smoking. Add the pork and sauté until browned. With a slotted spoon, remove the pork to a plate.
3. In the same skillet, sauté the onions until they are softened. Stir in the garlic and cook a minute longer. Push the onions to the sides of the skillet and drop the tomato paste into the center. Reduce the heat to low and allow the tomato paste to toast for a minute or so then stir into the onions.
4. Return the pork to the pan. Mix in the remaining salt, pepper, the chili powder and paprika and cook for 2 or 3 minutes more while stirring and scraping up bits from the bottom. Stir in the chicken broth and red bell pepper. Cover, reduce the heat to low, and simmer gently until the meat is tender, about 1 to 1 1 /2 hours. Stir occasionally.
5. Mix the flour into the sour cream until smooth. Pour about 1/2 cup of the cooking liquid into a bowl and mix in the flour and sour cream again until smooth. Stir the sour cream mixture back into the pork. Heat, stirring constantly without boiling, until the sauce begins to thicken. Serve hot.

Servings: 4