Pork Tenderloin Paprika

Dice onion and saute in 2 tablespoons olive oil until translucent. Cube pork tenderloin in 1 to 1-1/2 inch cubes. Add to onions and lightly brown, adding spices about halfway through browning. Add chicken broth and simmer until pork is done and broth has reduced, stirring occasionally. Temper the sour cream with 1/4 cup of hot sauce and slowly return to the pan and stir to combine on low heat.

I let the pork simmer while working on the bread and spaetzle and covered it after most of the broth cooked down. I added the sour cream just before serving and it thickened on its own after I took the picture.

This was served with the Homemade Spaetzle by Candi on this site and Bretzel rolls from Smitten Kitchen. This would be great over egg noodles or mashed potatoes.