oz wide egg noodles 1 tbsp butter- cut into pieces
lb- pork tenderloin- excess fat and silver skin removed, halved lengthwise then cut
tbsp sweet paprike
medium onion, chopped
can - 14 oz- whole, peeled tomatoes in juice
cup sour cream
chopped parsley for garnish
bring a large pot of salted water to a boil. cook noodles until tender, drain and return to pot. stir in butter; cover and set aside meanwhile, in a medium bowl, combine pork with 1 tbsp paprika; season with salt and pepper, and toss to coat. in a large skillet, heat 1 tbsp oil over medium high heat; cook pork, tossing occasionally, until lightly browned on all sides, 3-5 minutes. transfer to a plate. reserve skillet. return skillet to stove; reduce heat to medium. add remaining oil and onion; cook until onion is soft, 4-5 minutes. add pork, remaining paprika, tomatoes with their juices and 1/2 cup water; bring to a boil. reduce heat to a simmer; cook until sauce is slightly thickened, breaking up the tomatoes with a spoon, 2- 4 minutes. remove skillet from heat and stir in sour cream; season with salt and pepper. serve paprikashover noodles, garnished with parsley.