Slow Cooker Pork Paprikash

This is a simple recipe to throw together. I forgot to add the sour cream before serving and we didn't miss it. Serve over egg noodles that have been dressed with butter and fresh parsley. Delicious!

Serves 6-8

2 pounds pork tenderloin
1 large onion, diced
2 large red bell pepper, seeded and diced
4 cloves garlic, minced
1 can tomato paste
1/2 cup dry white wine
1/2 cup chicken stock
2 tbsp worcestershire sauce
3 tbsp balsamic vinegar
2 tbsp smoked paprika(can substitute Hungarian paprika if you like it spicy)
salt and pepper to taste
1 tbsp extra virgin olive oil
1/2 cup light sour cream

Heat the olive oil in a large skillet. Season the tenderloin with salt and pepper. Sear the tenderloin on all sides until it is browned all over. Place the tenderloin in the bottom of the slower cooker insert. Add the onion, bell peppers and garlic over top. Mix the wine, tomato paste, paprika, vinegar, worcesterchire sauce salt and pepper together and pour over contents of the insert. Cook on high for 4 hours or on low for 8 hours. Shred the meat and stir in the sour cream before serving. Serve over hot buttered egg noodles.