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Jan 3, 2010

Pork Paprikash

Pork Paprikash


Serves 4



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.