Paprika Pork

Assorted colors of fresh peppers and paprika turn bottled marinara into a rich Hungarian goulash-style sauce for a quick, hearty weeknight supper.

Yield: 4 servings (serving size: about 1 cup pork mixture and 3/4 cup noodles)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 396
  • Fat: 8.5g
  • Saturated fat: 2g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 1.4g
  • Protein: 32g
  • Carbohydrate: 48.8g
  • Fiber: 6.6g
  • Cholesterol: 109mg
  • Iron: 4.9mg
  • Sodium: 666mg
  • Calcium: 116mg


  • Cooking spray
  • 3 cups prechopped multicolored bell peppers
  • 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
  • 4 teaspoons paprika
  • 1 1/2 cups red wine pasta sauce (such as Classico Cabernet)
  • 1 cup water
  • 3 cups hot cooked medium egg noodles (about 2 1/2 cups uncooked pasta)


  1. 1. Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add bell peppers to pan; sauté 5 minutes or until tender. Remove from pan.
  2. 2. Coat pan with cooking spray. Sprinkle pork with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Add pork to pan; cook 4 minutes, browning on all sides. Stir in paprika; cook 1 minute. Add pasta sauce, 1 cup water, and bell peppers; bring to a boil. Reduce heat, and simmer 25 minutes or until meat is tender, stirring occasionally. Stir in remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper; cook 1 minute. Serve over egg noodles.
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