1 tablespoon olive oil
500 g pork fillet, cut into thin strips
1 medium onion, finely sliced
1 teaspoon paprika
100 ml dry sherry or port or half and half
2 tablespoons crème fraîche
Salt and freshly ground pepper
1 tablespoons parsley, roughly chopped
Heat the olive oil in a frying pan over a medium high heat, add the pork strips and fry quickly until browned evenly all over, remove from the pan and set aside.
Lower the heat to medium and add the onion, fry gently until soft but not coloured.
Return the pork to the pan and sprinkle with the paprika. Mix well and cook for 1 minute.
Reduce the heat slightly then pour the sherry or port into the pan and simmer gently for 5 – 10 minutes until the pork is cooked and the liquid has reduced slightly.
Stir in the crème fraiche, season to taste with salt and pepper and heat through.
Transfer to a warm serving dish and sprinkle over the chopped parsley and serve immediately.