From “Everyday Food: Fresh Flavor Fast,” from the kitchens of Martha Stewart Living. Serves 4.
Ingredients
Coarse salt and freshly ground black pepper
8 ounces wide egg noodles
1 tablespoon unsalted butter, cut into pieces
1 pork tenderloin (about 1 pound), trimmed of excess fat, halved lengthwise, then cut crosswise into 1-inch-thick pieces
2 tablespoons sweet paprika
2 tablespoons olive oil
1 onion, finely chopped
1 can (14 ounces) whole peeled tomatoes in juice
1/4 cup water
1/2 cup sour cream
Fresh flat-leaf parsley leaves, torn, for garnish (optional)
Directions
Bring a large pot of water to a boil; add a generous amount of salt. Cook noodles until tender according to package directions, drain and return to pot. Stir in butter and cover to keep warm.
Meanwhile in a shallow dish, 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, turning occasionally, until lightly browned on all sides, 3 to 5 minutes. Transfer pork to a plate.
Reduce heat to medium. Add remaining tablespoon oil and the onion to skillet; cook, stirring frequently, until onion is soft, 4 to 5 minutes. Add pork, remaining tablespoon paprika, tomatoes with their juice, and the water; bring to a boil. Reduce to a simmer; cook, breaking up tomatoes with a spoon, until sauce is slightly thickened, 2 to 4 minutes.
Remove from heat, and stir in sour cream; season with salt and pepper. Serve pork mixture over noodles and garnish with parsley if desired.
