Pre-heat oven to 185 degrees Celsius (365 degrees F)

Rub pork tenderloin with 1 tablespoon of olive oil, salt, pepper and paprika, leave whole. In a heavy iron skillet or dutch oven place in a little more olive oil just so that the pork tenderloin does not stick to the pan and bring up to medium-high heat and sear the whole pork tenderloin on all sides. Just for a couple of seconds on each side to get a little browning and to hold in the juices and then remove from pan, set aside and keep warm.

 Add onions to your skillet/dutch oven and cook until starting to caramelise. Remove the casings from the Italian sausages and add to skillet to cook until no longer pink. Drain the cooked Italian sausages and onions in a strainer to remove extra oil. Place the sausages and onions back into the skillet and add canned chopped tomatoes, whole cloves of garlic just crushed, basil, sugar or sugar alternative, the other teaspoon of paprika or to taste and salt and pepper to taste.

Place the skillet/dutch oven into the oven and cook for about 20 minutes or until the internal temperature reads at least 145 degrees F. Remove from oven and allow your One Pot Pork Paprika dish to set for 10 minutes to rest. In the interim, boil your pasta and make a tossed salad and enjoy a glass of wine.

Slice your pork tenderloin. Serve your One Pot Paprika Pork on top of a bed of hot pasta. Enjoy with a tossed salad, crusty bread and a nice glass of Cabernet Sauvignon!