Creamy Paprika Pork

Heat some rapeseed/olive oil in a large frying pan.

Cook pork medallions for approx 2 mins on each side until lightly golden. Remove to a warm plate.

Slice onion, peppers and garlic and add to frying pan. Cook over medium heat, stirring occasionally, for about 10 minutes until soft.

Add smoked paprika. Stir in tomato puree, turn up heat a touch and then add stock. Return the pork medallions to the frying pan and simmer for about 5 minutes until sauce is thickening.

Add the cream and simmer low for couple more minutes.

Serve with potatoes or rice and green veg - YUM!