Coarse salt and ground pepper
8 ounces wide egg noodles
1 tablespoon butter, cut into pieces
1 pork tenderloin (about 1 pound), excess fat and silver skin removed, halved
lengthwise, then cut
2 tablespoons sweet paprika
2 tablespoons olive oil
1 medium onion, chopped
1 can (14 ounces) whole peeled tomatoes in juice
1/2 cup sour cream
Chopped parsley, for garnish (optional)
Bring a large pot of salted water to a boil. Cook noodles until tender; drain
and return to pot. Stir in butter; cover and set aside.
Meanwhile, in a medium bowl, combine pork with 1 tablespoon paprika; season with
salt and pepper, and toss to coat. In a large skillet, heat 1 tablespoon oil
over medium-high; cook pork, tossing occasionally, until lightly browned on all
sides, 3 to 5 minutes. Transfer to a plate (reserve skillet).
Return skillet to stove; reduce heat to medium. Add remaining tablespoon oil and
onion; cook until onion is soft, 4 to 5 minutes. Add pork, remaining tablespoon
paprika, tomatoes with their juice, and 1/2 cup water; bring to a boil. Reduce
to a simmer; cook, until sauce is slightly thickened, breaking up tomatoes with
a spoon, 2 to 4 minutes.
Remove skillet from heat, and stir in sour cream; season with salt and pepper.
Serve paprikash over noodles, garnished with parsley, if desired.