Paprika Pork

I have posted this before on Facebook but wanted it to be the first recipe on here!

Paprika Pork   WeightWatchers: F & H (including brown rice)   ProPoints: 7pp (not including the rice) Calories: 331 cals

·        1 tbsp olive oil

·        Tenderloin pork fillet (I buy the smallest one they do), cubed

·        1 large onion, finely chopped

·        1 garlic clove, crushed

·        Packet button mushrooms, halved (if large then quarter)

·        1 tbsp paprika

·        Pinch of cumin

·        1 large tin chopped tomatoes

·        140ml/¼ pint of chicken stock (made from a stock cube)

·        Pepper and salt to taste

·        1 tsp sugar

Method

Heat the oil in a frying pan and brown the pork in it a little at a time; remove from the pan.

Add onion and stir fry over a medium heat until soft, adding garlic towards the end. Add mushrooms and stir for approx. 2 minutes. Add paprika and cumin and stir well; add tomatoes, stock, seasoning, sugar (1pp in recipe, may want to add this if being really honest if following F & H) and the pork.

Cover and simmer for at least 30 minutes or until everything is tender and you have a rich sauce.

*Note: I have sometimes needed to add a teaspoon on cornflour to thicken the mixture if I have not simmered it for long enough. I would tend to leave the lid off to allow some of the liquid to evaporate.

I would serve this with brown rice; it could be served with a salad as well