Print Recipe

Pork and Fettuccine Casserole

RG

Ingredients

  • 1 (3 to 4 pound) pork tenderloin
  • 3 large onions, sliced
  • 6 tablespoons butter
  • 3 to 4 tablespoons paprika
  • 3 tablespoons caraway seed
  • Salt and pepper, to taste
  • 2 cups canned tomatoes, well-drained
  • 1/2 cup red wine
  • 1 1/2 cups sour cream
  • 1 1/2 pounds spinach fettuccine, cooked

Instructions

  1. Thinly slice pork.
  2. In skillet, brown pork with onions in butter.
  3. Add paprika, caraway seed, salt and pepper.
  4. Stir in tomatoes and wine.
  5. Place in slow cooker.
  6. Cook on HIGH for 3 to 4 hours.
  7. About five minutes before serving, stir in sour cream and serve over hot fettuccine.

Yield: 12 servings




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