Pork Tenderloin Paprikash with Egg Noodles

Ingredients:

• 6 ounces uncooked egg noodles
• 1 (1-pound) 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 1/2 cups chopped onion
• 1 cup chopped 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

Preparation:

• Cook noodles according to package directions, omitting salt and fat; drain.
• Sprinkle pork with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
• Heat a large skillet over medium-high heat.
• Add 2 teaspoons oil; swirl to coat.
• Add pork; cook 4 minutes, browning on all sides.
• Remove pork from pan.
• Reduce heat to medium.
• Add remaining 1 tablespoon oil to pan; swirl to coat.
• Add onion, bell pepper, garlic, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper; sauté 4 minutes or until vegetables are tender.
• Add flour, tomato paste, thyme, and paprika; sauté 30 seconds.
• Add wine; cook 1 minute, scraping pan to loosen browned bits. Add stock and vinegar; bring to a boil.
• Add pork; reduce heat, and simmer 5 minutes or until pork is tender.
• Remove pan from heat; stir in sour cream.
• Serve over noodles.
  

Prepared: 2014-07-04

Makes: 4 servings

Calories: 441 per serving

Categories: Pork

recipe source:
myrecipes.com