1. Cut the pork tenderloin into bite-sized pieces.

2. Dice the onion and mince the garlic.

3. Heat a large skillet over medium heat and cook the bacon until crispy.

4. Remove the bacon and set aside.

5. Add the pork to the skillet and cook until browned on all sides.

6. Add the onion and garlic to the skillet and cook until softened.

7. Stir in the paprika, marjoram, thyme, and saffron.

8. Add the chicken broth and bring to a boil.

9. Reduce heat to low and simmer for 30 minutes, or until the pork is cooked through.

10. Meanwhile, peel and dice the potatoes and carrots.

11. Add the potatoes and carrots to the skillet and cook until tender.

12. Stir in the sour cream and parsley.

13. Season with salt and pepper to taste.

14. Serve hot.

15. Garnish with crispy bacon.