Southern-Style Vindaloo w/ Cardamom Cornbread

I found this recipe in Garden & Gun magazine and thought it sounded interesting.  It was a very easy dish to make and Parker loved it.  

Serves 4-6

Pork:
12 cloves garlic
1 tablespoon paprika
2 teaspoon sugar
1 teaspoon salt
1 tablespoon tomato paste
1/2 cup white vinegar
1/4 cup water
1/4 cup vegetable oil
1 medium red onion, chopped
2 lbs. pork tenderloin, cut into bite size pieces
1/4 teaspoon red pepper flakes

1. In a blender combine garlic, paprika, sugar, salt, tomato paste, vinegar and water.  Blend until smooth.
2. In a large skillet, heat oil over medium-high heat.  Add onions and stir until light golden.
3. Add meat and paste to skillet, stir well to coat and reduce heat to medium.  Stir in red pepper flakes. Cover and cook for about 35 minutes, stirring occasionally.
4. Uncover and check consistency of sauce. If it seems thin, cook over high heat for three to five minutes to thicken.
5. Serve over the cornbread.

Cornbread:
1/2 stick unsalted butter
1/2 cup sugar
1 cup buttermilk
2 eggs
1 cup all-purpose flour
1 cup yellow or white cornmeal
1 1/4 teaspoon baking powder
1/2 teaspoon ground cardamom
1 teaspoon coarsely ground black pepper
1/2 teaspoon salt

1. Preheat oven to 375.
2. Add butter to a large cast-iron skillet and melt over low heat.  Add sugar and stir, remove from heat.  Add buttermilk, eggs, flour, cornmeal, baking powder, cardamom, black pepper and salt.

3. Stir until well-combined and bake in oven for 30 minutes.