Wednesday, May 29, 2013

Pork Papriskash

We eat quite a bit of chicken and when we eat pork it is usually pork chops on the grill or BBQ in the crock pot.  I came across this Martha Stewart recipe and was prompted to try something new and out of my usual go-to weeknight cooking repertoire.  Good call.  You should try it.  Martha's instructions are below and found here.


  • 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)


  1. 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.
  2. 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).
  3. 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.
  4. Remove skillet from heat, and stir
    in sour cream; season with salt and pepper. Serve paprikash over noodles, garnished with parsley, if desired.

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