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Tuesday, May 13, 2014

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

Ingredients:

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

Method:

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.
Serves 4


ENJOY!






14 comments:

  1. Pam, Thanks for the food 'reminder'. It's been a long time since we've had Pork Paprikash. Take Care, Big Daddy Dave

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  2. It is a good reminder..I have a few frozen tenderloins..sounds good!

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  3. Pam,
    Yes, we have cool weather again. Your paprikash is perfect for those cooler days. Using pork tenderloin to make this dish , makes it quick and delicious.

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  4. Mmmmmm!! That dish looks so good.
    It is cool here today too. I think spring is struggling to take hold
    That beautiful recipe is sure to please and comfort.
    Blessings dear. Catherine

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  5. Still having cool weather? We've had lots of storms, but the temps have been very warm. Too warm already...for me!
    Pork is ONE of the meats that I do like and the sauce looks so very tasty.....two great combinations..

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  6. A great combo of flavors and it looks beautiful too. Hoping spring finally shows up in true colors.

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  7. We had a lovely elderly Hungarian friend who fed us delicious native dishes. I haven't made one since she passed away. This would be a delicious memory of her.

    Have you been drenched over the past few days? It rained a lot overnight here but, thankfully, no wind!!

    Best,
    Bonnie

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  8. Are you Hungarian? I am. I mention it a lot on my blog because Mamam (my Hungarian grandmother), has had the biggest influence on my cookery and bakes.

    Cheers and boogie boogie.

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  9. Now I'm hungry. This looks fabulous and sounds even better.

    Have a fabulous day and thanks for stopping by Comedy Plus. ☺

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  10. I love paprikash sauce but haven't made it in a while. Great idea to use it with pork.
    Sam

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  11. What an interesting recipe Pam ~ Will have to check this out ~ Thanks for sharing ~

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  12. I imagine you're now in the same monsoon zone that we are...and it's cooled down a little too much! Your pork paprikash looks like a wonderful weeknight meal...Bill would certainly enjoy this, too!

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  13. I've not heard of this dish before but it sure does sound good and contains flavors we like.

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  14. It looks and sounds really delicious.

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"It's the onions. They're only supposed to sweat, but they fell down exhausted."

~~~ Mrs. Patmore, Downton Abbey (about a failed broth)

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Hi!
I am happy to hear what you have to say, and appreciate your taking the time to stop by and leave a comment.
Keep Smiling,
Pam