I always get excited when I go on msn.com and see a headline for new recipes. A week or so ago I found pasta recipes that had been lightened up and this is a recipe from Martha Stewart that made their cut and as I happened to have all the ingredients on hand I wanted to give it a try. I would call this a great quick meal with the depth of a hearty stew. The egg noodles absorb the sauce which is full of flavor from the tomatoes, onions and paprika, yet silky and smooth from the sour cream and butter. The pork gives you a great healthy serving of meat that cooks very quickly - so be careful to not overcook!
Pork Paprikash Pasta: Serves 4
8oz Egg Noodles
2TB Butter
1lb Pork Tenderloin - Cut into 1" Cubes
2TB Paprika (I use Hungarian Paprika)
4tsp Olive Oil
1 Onion, chopped
14oz WholeTomatoes (Canned)
1/2C Sour Cream
Bring a pot of water to boil and add some salt, once boiling add egg noodles and cook until tender. Drain and place in a covered bowl with the butter and toss.
In a separate bowl mix pork, 1TB Paprika & some salt and pepper then in a large skillet add 1TB of Olive Oil over medium heat and cook the pork until lightly browned on all sides - approx 2-3 minutes. Remove pork back to a clean bowl and then in the same saute pan add remaining teaspoon of olive oil and onion and cook until the onion turns translucent. Add back the pork, then remaining paprika, tomatoes with juice and 1/2C water. Bring to a boil and reduce to to a simmer. Let the sauce reduce for about 5 minutes stirring occasionally.
Once you have finished reducing the sauce remove from the heat and stir in the sour cream adding salt & pepper to taste. Toss with the egg noodles and let sit for a few minutes, allowing the noodles to absorb the sauce. Serve and enjoy!
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WW: 12 Points Plus / serving
I am making this dish tomorrow. Sounds really yummy. DH loves pork anything so this one should be a hit. I don't have any hungarian paprika on hand but I have some paprika that ought to do the trick.
ReplyDeleteThanks for the great recipes Jillybean!