• 2 Tbs. all purpose flour
• 1 Tbs. paprika
• 1 lb. boneless pork sirloin, cut into 1 inch cubes
• 1 Tbs. olive oil
• 1/2 onion, finely diced
• 1 green bell pepper, seeded and chopped
• 3-3/4 cups Italian style peeled tomatoes, coarsely chopped
• 1/2 cup chicken stock
• 1/4 cup fat-free sour cream, room temperature

Combine flour and paprika in a shallow dish. Season with salt and pepper to taste. Add pork and toss to lightly dust. Heat oil in a heavy nonstick skillet over medium-high heat. Sauté pork 5 minutes, stirring frequently. Transfer pork to a platter and set aside. In same skillet, sauté onion and bell pepper 6-7 minutes, or until onion turns golden. Stir in tomatoes and stock. Reduce heat to medium low. Cover skillet and simmer 10 minutes. Return pork to skillet. Simmer uncovered 10 minutes, or until meat tender. Remove from heat. Combine sour cream and 1/2 cup sauce from skillet in a bowl and mix thoroughly. Stir sour cream sauce into skillet until just heated throughout. Do not boil.

Per serving: calories 285, fat 9.9g, 31% calories from fat, cholesterol 73mg, protein 29.7g, carbohydrates 19.8g, fiber 3.2g, sugar 8.9g, sodium 519mg, diet points 6.4.

Dietary Exchanges: Milk: 0.0, Vegetable: 2.7, Fruit: 0.0, Bread: 0.2, Lean meat: 0.1, Fat: 1.5, Sugar: 0.0, Very lean meat protein: 3.4

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The recommended wines are: Sauvignon Blanc, Riesling, or Pinot Blanc.