Pork Tenderloin Paprikash over Egg Noodles
We’re still having cool weather here ~ heavy thunderstorms last evening, so this dish was flat out delicious for the circumstances: bites of tender pork topping egg noodles that soak up the rich-tasting tangy sauce!
Pork paprikash is native to Hungary, and a close cousin of goulash. I make it using sweet paprika; you make it with hot paprika, if you like the heat.
Chunks of pork are browned, and then simmered, in a sauce of paprika, onions and bell peppers. Sour cream richens the savory flavors of the dish. Unfortunately, I don’t recall the source of the recipe.
We fall for this dish every time I make it ~ it’s comfort food of the highest order!
It’s definitely a delicious vivid colorful dish!
Pork Tenderloin Paprikash
8 ounces egg noodles
1 (1-pound) pork tenderloin, timed and cut into 1-inch chunks
½ teaspoons salt
½ teaspoon pepper
5 teaspoons olive oil, divided
1½ cups chopped onion
1 cup chopped green bell pepper
2 teaspoon garlic, minced
2 tablespoons flour
2 tablespoons tomato paste
1 teaspoon sweet Hungarian paprika
1½ cups unsalted chicken stock
1 tablespoon cider vinegar
3 tablespoons low-fat sour cream
Cook noodles according to package directions. Drain, set aside and keep warm.
Sprinkle pork with salt and pepper.
Heat a large skillet over medium-high heat, and add 2 teaspoons oil.
Add pork, cook 4 minutes, browning on all sides.
Remove pork from pan.
Reduce heat to medium and add remaining 1 tablespoon oil to pan.
Add onion, bell pepper, and garlic.
Sauté 4 minutes, or until vegetables are tender.
Add flour, tomato paste and paprika, combine well.
Add stock and vinegar, scraping pan to loosen browned bits.
Add pork, reduce heat and simmer 5 minutes or until pork is tender.
Remove skillet from heat, stir in sour cream.
Adjust salt and pepper, if needed.
Serve over hot noodles.