Pork Paprikash Stew

 INGREDIENTS
1    pound pork tenderloin or loin roast cut into ½ inch cubes
3    tablespoons olive oil, divided
1    cup chopped white onion
1    cup chopped green bell pepper
1    cup chopped red bell pepper
2    teaspoons minced garlic
2    tablespoons all-purpose flour
2    tablespoons tomato paste
1    teaspoon fresh chopped thyme
1    tablespoon hot or smoked or regular paprika
¼   teaspoon cayenne pepper (optional – use without hot paprika)
1    cup dry white table wine
1    tablespoon cider vinegar
1    cup diced fresh tomatoes

METHOD

Heat a large skillet over medium-high heat and add 2 tablespoons of olive oil, swirling to coat. Brown all sides of the pork cubes, about 4 minutes. Remove and set aside. Add the remaining tablespoon of olive oil, reduce heat to medium-low and add the onions and bell pepper. Cook the vegetables for 4 to 5 minutes or until they soften. Add the garlic and cook for 1 minute.

Add the flour, tomato paste, thyme, paprika and optional cayenne, stir and cook for 30 seconds. Add the wine and vinegar, scraping any brown bits off the bottom of the pan. Bring to a boil, reduce heat to a simmer and add the reserved pork and diced tomatoes. Cook this for about 5 to 8 minutes or until the pork is tender. Remove from the heat and serve over 6 ounces of pasta cooked to package directions.