Photo: Jason Wallis; Styling: Cindy Barr 
Yield
Serves 4 (serving size: about 1/2 cup noodles and 1 cup pork mixture)

Hot paprika, wine, and cider vinegar flavor cubes of pork tenderloin in this creamy one-dish meal of Pork Tenderloin Paprikash with Egg Noodles.

How to Make It

Step 1

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

Step 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.

Chef's Notes

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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Ratings & Reviews

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ESmith6
December 01, 2016
Can it really be called paprikash with just one teaspoon of paprika?? Looks very American.

A solid recipe

westlick7
August 05, 2015
We followed the recipe exactly and thought that it had a little too much vinegar. I think next time I'll halve the amount called for.  Other than that it was a good solid recipe.

Yum!!!

Shellz57
July 22, 2015
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. 

daneanp's Review

wendypchef
August 27, 2014
Yum - the whole family enjoyed this. Quick and easy. Served with steamed green beans. It would be good over rice too.

bellymama's Review

SharonBond
March 25, 2014
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.

Debbie0115's Review

Gabriella K
March 24, 2014
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!

ESmith6's Review

randomgibberish
March 16, 2014
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...

Todd7272's Review

annecamden
March 10, 2014
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.

Lotarain's Review

MimiGatt
March 10, 2014
Meh. I thought it was a bit boring. Not much flavor. I mostly followed the recipe, but used less pork and added mushrooms. Also used a red bell pepper. I won't bother with it again.

westlick7's Review

MCLinde1
March 08, 2014
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.