Tonight I resurrected a recipe that we mad a few years ago called Pork Tenderloin Paprikash. It is served with egg noodles. It was just as good the second time. If you want to make this dish, here is what you need to do. First, the ingredients…

6 ounces uncooked egg noodles
1-pound of pork tenderloin, trimmed and cut into 1-inch pieces
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
5 teaspoons olive oil, divided
1 cup chopped onion
1 cup chopped red or green bell pepper
2 teaspoons chopped garlic
2 tablespoons all-purpose flour
2 tablespoons tomato paste
1 teaspoon chopped fresh thyme
1 teaspoon hot paprika
1/2 cup dry white wine
1 cup unsalted chicken stock (such as Swanson)
1 tablespoon cider vinegar
3 tablespoons reduced-fat sour cream

First, you need to cook the egg noodles according to package directions and then drain. While the water is heating and the noodles are cooking, sprinkle the pork tenderloin with 1/4 teaspoon salt and 1/4 teaspoon black pepper.

Heat a large skillet over medium-high heat. Add 2 teaspoons oil and swirl to coat. Add the pork and cook 4 minutes, browning on all sides. Remove pork from pan. Reduce heat to medium. Add another 1 tablespoon oil to pan and again swirl to coat. Add the onion, bell pepper, chopped garlic, and 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Sauté 4 minutes or until vegetables are tender. Add the flour, tomato paste, thyme, and paprika. Sauté another 30 seconds. Add the white wine and cook another minute, scraping pan to loosen browned bits. Add the chicken stock and cider vinegar and bring to a boil. Return the pork to the pan and reduce heat. Simmer 5 minutes or until pork is tender. Remove pan from heat and stir in 3 tablespoons of sour cream. Serve over noodles. You can also serve this with any vegetable of your choosing or even a salad if you are so inclined.

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