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!