Pork Tenderloin Paprikash with Egg Noodles

Cooking Light
Pork Tenderloin Paprikash with Egg NoodlesRecipe
Photo: Jason Wallis; Styling: Cindy Barr


Hot paprika, wine, and cider vinegar flavor cubes of pork tenderloin in this creamy one-dish meal of Pork Tenderloin Paprikash with Egg Noodles.
Serves 4 (serving size: about 1/2 cup noodles and 1 cup pork mixture)


+ Add To Shopping List
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


1. Cook noodles according to package directions, omitting salt and fat; drain.

2. 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.

Created date

December 2013

Nutritional Information

Calories 441
Fat 11.9 g
Satfat 3.2 g
Monofat 5.4 g
Polyfat 1.1 g
Protein 33.3 g
Carbohydrate 44.4 g
Fiber 3.7 g
Cholesterol 128 mg
Iron 3.5 mg
Sodium 479 mg
Calcium 66 mg