Pork & Pasta by CK
1 pork tenderloin (1 pound), cut into 1-inch cubes
1 teaspoon all-purpose flour
4-6 teaspoons paprika
3/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter
1/2 cup sliced red onion
2 garlic cloves, pressed
1/2 cup sliced fresh mushrooms
1 cup heavy whipping cream
Hot cooked egg noodles or rice
Minced fresh parsley, optional
Toss pork with flour and paprika, salt and pepper. In a large skillet, heat butter over medium heat, saute red onion, garlic and mushrooms. When veggies are tender, add pork until lightly browned, 4-5 minutes.
Add cream; bring to a boil, stirring to loosen browned bits from pan. Cook, uncovered, until cream is slightly thickened, 5-7 minutes.
Serve with noodles. If desired, sprinkle with parsley.
Note: could also add red peppers, if desired.

Pork Roast with Sweet Potatoes and Apples by AR
2 1/2 pound Pork Shoulder Roast
Salt and Pepper to taste
6 medium sweet potatoes, peeled and cut into sixths
6 carrots, peeled and quartered
2 diced apples
1/2 cup apple juice
Season the roast with salt and pepper to taste. Layer sweet potatoes, carrots and apples into the crock pot. Place pork on top. Pour Apple Juice over the top. Cover and cook on high for 4 hours