Paprika Pork

We are rediscovering pork at our house. I'm not really a fan of anything that comes from a pig. But pork is cheap, I have quite a few recipes, and it helps add variety to our limited allergy diet meals. I've learned that if there is a lot of seasoning I don't mind the pork too much. The other night we had Paprika Pork with rice.

Ingredients:
2 red bell peppers, seeded
2 yellow bell pepper, seeded
1 green bell pepper, seeded
1 1/2 lbs lean pork tenderloins
3 1/2 tbsp paprika
15 oz jar or tub of tomato sauce with herbs and garlic

Directions:
Preheat the broiler. Cut the bell peppers into thick strips and sprinkle in a single layer on a foil-lined broiler rack. Broil for 20-25 minutes, until the edges of the strips are lightly charred. Meanwhile, cut the pork into chunks. Season with salt and pepper and cook in a nonstick skillet for about 5 minutes, until beginning to brown. Transfer the meat to a heavy pan and add the paprika, tomato sauce, and 1 1/4 cups water. Bring to a boil, reduce the heat, cover, and simmer gently for 30 minutes. Add the broiled peppers and cook for 10-15 minutes more, until the meat is tender. Serve with rice or buttered broiled potatoes.

Review:
We used half a large jar of spaghetti sauce for our tomato sauce, then had spaghetti a few nights later. This was a great way for us to be able to eat the whole jar and not get sick of spaghetti. I forgot about our roasting peppers, so we omitted the charred remains from the recipe. I still think it sounds yummy to have roasted peppers in the sauce. We served this over rice and Ryan thought it was good enough he didn't get out the soy and hot sauce (a standard for him anytime we have rice).