*Pork Tenderloin Paprikash & Pasta
Amore Tomato Paste, 4.5oz. THUMBNAIL
In Stock
$3.49
Pickup Location Info
Beeler's Pork Tenderloin, 1.25lb THUMBNAIL
In Stock
$17.25
Pickup Location Info
Bob's Unbleached All-Purpose White Flour, 5lb. THUMBNAIL
In Stock
$5.29
Pickup Location Info
Bragg Organic Raw Apple Cider Vinegar, 16oz. THUMBNAIL
In Stock
$4.29
Pickup Location Info

Farchioni Colli Guidi Extra Virgin Olive Oil, 1L THUMBNAIL
In Stock
$13.99 $11.99
Pickup Location Info
Garlic Bulb, ea. THUMBNAIL
In Stock
$0.75
Pickup Location Info
Gentile Organic Tagliatelle Pasta, 17.6oz THUMBNAIL
In Stock
$6.99
Pickup Location Info
Italian Harvest Tagliatelle 1.1lb THUMBNAIL
In Stock
$6.49
Pickup Location Info

ORGANIC CAYENNE PEPPER, 0.45oz. THUMBNAIL
In Stock
$2.99
Pickup Location Info
Organic Large Spanish Onion, ea. THUMBNAIL
In Stock
$0.79
Pickup Location Info
ORGANIC PAPRIKA, 0.45oz. THUMBNAIL
In Stock
$2.99
Pickup Location Info
Red Bell Pepper, ea. THUMBNAIL
In Stock
$2.69
Pickup Location Info

Thyme Bunch, ea. THUMBNAIL
In Stock
$2.29
Pickup Location Info
Pork Tenderloin Paprikash over Pasta

  • 6 ounces uncooked Paparedelle  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 (about 1 small)
  • 1 cup chopped red bell pepper
  • 2 teaspoons chopped garlic
  • 2 tablespoons all-purpose flour
  • 2 tablespoons tomato paste
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon paprika
  • pinch of cayenne pepper (optional)
  • 1/2 cup dry white wine
  • 1 cup  chicken stock
  • 1/2  tablespoon cider vinegar
  • 3 tablespoons  sour cream

Cook noodles according to package directions, 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,  paprika, and cayenne; 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.

Printer Friendly Version
Returning Customer?
Privacy Policy Shipping Policy Return Policy
Shopping Cart
 

The Shopping Cart is currently empty

eCommerce Solution by Nexternal
Security Seals