Serves 4 (serving size: about 1/2 cup noodles and 1 cup pork mixture)
Photo: Jason Wallis; Styling: Cindy Barr
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
How to Make It
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.
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This should be 4.5 stars. This was super easy and the pork came out so tender. I forgot to buy the pepper so I substituted with a tomato and the sauce was absolutely delicious. I didn't have as many egg noodles probably 4 oz but that was plenty for us. Leftovers just as good (or better) the next day.
Not bad but certainly not one of our Cooking Light favorites. I thought the green pepper really dominated the flavor (in a not-so-good way). The apple salad that was listed in the magazine with the paprikash was a hit, though.
Really good recipe. Lots of flavor. We don't eat pork so we substituted 2 chicken breasts. We used smoked paprika and I couldn't taste the vinegar or wine. To cut back on carbs, we used brown rice instead of egg noodles. Leftovers for lunch tomorrow, yeah!
This was just ok. It was hearty but really didn't have much flavor. If I made it again, I would try to doctor it up, but there are so many other good recipes that I probably just won't make it again...
I've been making dishes from cooking light recipe's for my family for 2 years now. I've never had a "least favorite" until I made this dish last night. My step daughter barely touched hers, but in all fairness, my wife said hers was ok. To me it tasted bland. I followed the recipe exact too.
The pork in this dish came out so tender, and the flavor continued to evolve the next day with my left-overs. This is definitely a great and fun alternative to your typical pork dish. I used regular paprika as that is what I had on hand and I felt this dish had lots of flavor.
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