Everyday Yum

After all the Thanksgiving fuss has died down a bit, I finally have time to post a recipe that I tried out earlier this week that I really loved. Sunday night I made a recipe out of Martha Stewart's new food magazine, Everyday Food, and I was pretty disappointed with it. The recipe was for "lighter" sesame chicken, and it just didn't have a whole lot of flavor. The next night, with some apprehension, I tried a different recipe from the same magazine, this time for Pork Paprikash. Fortunately, it was much better, and is definitely going to be added to my catalog of go-to recipes that are fast, easy, and delicious.


Pork Paprikash
serves 4

• coarse salt and ground pepper
• 8 oz wide egg noodles
• 1 Tbsp butter, cut into pieces
• 1 pork tenderloin (about 1 pound), excess fat and silver skin removed, halved lengthwise, then cut crosswise into 1-inch-thick pieces
• 2 Tbsp sweet paprika, divided
  
• 2 Tbsp olive oil, divided
  
• 1 medium onion, chopped
• 1 can (14 oz) whole peeled tomatoes in juice
• 1/2 c. sour cream

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. Meanwhile, in a medium bowl, combine pork with 1 Tbsp paprika. Season with salt and pepper and toss to coat. In a large skillet, heat 1 Tbsp oil over medium-high. Cook pork, tossing occasionally, until lightly browned on all sides, 3 to 5 minutes. Transfer to a plate. Return skillet to stove, reducing heat to medium. Add remaining Tbsp oil and onion; cook until onion is soft, 4 to 5 minutes. Add pork, remaining Tbsp paprika, tomatoes with their juice, and 1/2 cup water. Bring to a boil, then reduce to a simmer, cooking until sauce is slightly thickened, breaking up tomatoes with a spoon, 2 to 4 minutes. Remove skillet from heat and stir in sour cream. Season with salt and pepper. Serve paprikash over noodles.