Rating: 3.5 stars
33 Ratings
  • 5 star values: 2
  • 4 star values: 16
  • 3 star values: 7
  • 2 star values: 7
  • 1 star values: 1

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

Ivy Manning
Recipe by Cooking Light January 2014

Gallery

Credit: Jason Wallis; Styling: Cindy Barr

Recipe Summary

Yield:
Serves 4 (serving size: about 1/2 cup noodles and 1 cup pork mixture)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

441 calories; fat 11.9g; saturated fat 3.2g; mono fat 5.4g; poly fat 1.1g; protein 33.3g; carbohydrates 44.4g; fiber 3.7g; cholesterol 128mg; iron 3.5mg; sodium 479mg; calcium 66mg.
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