Pork Tenderloin Paprikash Recipe
So this last weekend we had a house full of people. On Sunday after breakfast, while everyone was off getting ready for the day, I was cleaning up. I was taking all the extra chairs back to the garage, doing the dishes, and that kind of thing. Well, when I was taking the chairs out to the garage I managed to twist my ankle, and fall down the stairs. I couldn’t get up, it was bad. It was a good thing my 8 year old was near the door and heard something, so he could get my husband. He helped me up and got me to the couch. My ankle instantly swelled up, and I couldn’t really walk. After lots of icing, wrapping, elevating, and staying off of it, I think I am finally on the mend. I am supposed to go skiing on Sunday, so I am hoping that I am back to normal by then!
This will not be the last time that we have paprikash in our house either. The ingredients are all pantry staples, so it can be a last minute dinner on a busy night. I served over egg noodles, but rice or even quinoa would be great alternatives. I don’t like bell peppers, so I didn’t use them. But you could use bell peppers, or even add in other veggies if you wanted to. My 8 year old thought this was amazing, and he probably ate more that I did. The leftovers were great for lunch the next day.
Pork Tenderloin Paprikash
Serves: 4
- Prep time: 5 mins
- Cook time: 15 mins
- Total time: 20 mins
- Ingredients
- 1 lb. pork tenderloin, cut into 1 inch pieces
- ½ tsp salt
- ½ tsp black pepper
- 5 tsp olive oil
- 1½ cups chopped onion
- 2 tsp chopped garlic
- 2 Tbls all-purpose flour
- 2 Tbls tomato paste
- ½ tsp dried thyme
- 1 tsp paprika
- 1½ cup chicken stock
- 1 Tbls cider vinegar
- 3 Tbls sour cream (light)
- Egg Noodles
Instructions
Sprinkle pork with ¼ tsp salt and ¼ tsp black pepper.
Heat a large skillet over medium-high heat. Add 2 tsp olive oil. Add pork; saute for about 4 minutes, tossing to brown all sides. Remove pork from pan.
Reduce heat to medium. Add 1 Tbls olive oil to pan. Add onion, garlic, ¼ tsp salt, and ¼ tsp black pepper. Cook for 4 minutes, or until onions are soft. Add flour, tomato paste, thyme, and paprika. Whisk together and cook for a minute. Slowly add chicken stock to the pan, whisking the entire time. Add vinegar, and bring to a boil. Add pork back to the pan, and reduce heat.
Simmer for 5 minutes. Remove from heat and stir in sour cream.
Serve over egg noodles.
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