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

Thinly slice pork.

In skillet, brown pork with onions in butter. Add paprika, caraway seed, salt and pepper. Stir in tomatoes and wine. Place in crockpot. Cook on HIGH for 3 to 4 hours.

About five minutes before serving, stir in sour cream and serve over hot fettuccine.

Serves 12.