- 4
Ingredients
- Coarse salt and pepper
- 8 oz. wide egg noodles
- 1 tablespoons butter cut into pieces
- 1 pork tenderloin (about 1 pound) excess fat and silver skin removed, halved lengthwise, then cut
- 2 tablespoons sweet paprika
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 (14 oz.) can whole peeled tomatoes in juice
- 1/2 cup sour cream
- Chopped parsley, for garnish (optional)
Preparation
Step 1
Prepare noodles as directed, drain and stir in butter, cover and set aside.
Meanwhile, in a medium bowl, combine pork with 1 tablespoon paprika; season with salt and pepper, and toss to coat.
In a large skillet, heat 1 tablespoons oil over medium-high; cook pork, tossing occasionally, until lightly browned on all sides, 3 to 5 minutes. Transfer to a plate. (Reserve skillet.)
Return skillet to stove; reduce heat to medium. Add remaining tablespoon oil and onion; cook until onion is soft, 4 to 5 minutes. Add pork, remaining tablespoon paprika, tomatoes with their juice, and 1/2 cup water; bring to a boil. Reduce to a simmer; cook, until sauce is slightly thickened, breaking up tomatoes with a spoon, 2 to 4 minutes.
Remove skillet from heat, and stir in sour cream; season with salt and pepper. Serve paprikash over noodles. Garnish with parsley, if desired.