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3 to 4 lb. pork tenderloin
3 large onions, sliced
6 T. butter
3 to 4 T. paprika
3 T. caraway seed
Salt and pepper, to taste
2 C. canned tomatoes, well-drained
1/2 C. red wine
1 1 1/2 C. sour cream
1 1/2 lb. spinach fettuccine, cooked
Thinly slice pork.
In skillet, brown pork with onions in butter. Add paprika, caraway seed, salt and pepper. Stir in tomatoes and wine. Place in crock pot. Cook on HIGH for 3 to 4 hours.
About five minutes before serving, stir in sour cream and serve over hot fettuccine.