Hot paprika, wine, and cider vinegar flavor cubes of pork tenderloin in this creamy one-dish meal of 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
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.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
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