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*Pork Tenderloin Paprikash & Pasta
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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.
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