2 tbsp. flour
1 tbsp. paprika
1/2 tsp. salt
1/4 tsp. pepper
1 lb. boneless pork loin, cut in 1" cubes
4 tsp. olive oil
2 (14 1/2 oz.) cans stewed tomatoes
1/2 c. sour cream, room temp.

Combine flour, salt and pepper. Toss with meat. In skillet, brown meat in oil. Stir in tomatoes. Cook, uncovered, over medium heat 20 minutes. Remove pan from heat. Remove 1/2 cup of sauce mixture and blend with sour cream. Return mixture to skillet. Blend well. Do not boil. Serve over hot cooked noodles. Serves 4.