Pork Tenderloin Paprikash with Egg Noodles

Every now and then we whip something up for dinner that takes us by surprise. This pork tenderloin, from the January Cooking Light magazine was that sort of a recipe. We were amazed at how good it tasted and 'someone' enjoyed it so much that he had thirds. Yes, thirds.

Paprikash, according to Wikipedia, is Hungarian Stew made with Chicken or Veal, or in this case, Pork cooked with green peppers, onions,  garlic, tomato paste, flour, chicken stock, paprika, spicy or sweet, thyme, wine, vinegar, and sour cream. 

We used the Spicy or Hot Paprika, which adds a lot of spice, and an orangey color. This dish has so much flavor, with all of the vegetables, the spicy paprika, and tender chunks of pork, served over egg noodles.  We used the No Yolk Noodles.  If you don't like a lot of spice, you can use the sweet paprika.

Even better - a serving (including the noodles) has but 441 calories. Add a salad and some steamed veggies and you have a great dinner.

Pork Tenderloin Paprikash with Egg Noodles

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

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.

Comments

[michele Harrison]

We were in Budapest last fall and bought some local hot Paprika from a small local producer . Now I know what we will do with it. I like the idea of egg free noodles just for the less heavy factor.

[Katie]

We eat a lot of pork.... and this looks great (also like the chicken and feta) I've been catching up. Looks like you had a fantastic trip - too bad about the cold. I hate getting sick when we travel.

[JDeQ]

MMMMM- I have Hungarian paprika but I bet it is like the Italian products we find here . . . a poor substitute.

It was a great trip Katie - I tough - I don't let a cold stop me. :-)