(From Martha Stewart Everyday Food)
Prep Time: 15 minutes
Total Time: 25 minutes
Coarse salt and ground pepper
8 ounces wide egg noodles
1 TBLS 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 TBLS sweet paprika
2 TBLS olive oil
1 medium onion, chopped
1 can (14oz) whole peeled tomatoes in juice
½ cup sour cream
chopped parsley, for garnish (optional)
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 TBLS paprika; season with salt and pepper, and toss to coat. In a large skillet, heat 1 TBLS oil over med-high; cook pork, tossing occasionally, until lightly browned on all sides, 3-5 minutes. Transfer to a plate.
Return skillet to stove; reduce heat to medium. Add remaining oil and onion; cook until onion is soft, 4-5 minutes. Add pork, remaining TBLS paprika, tomatoes with their juice, and ½ cup water; bring to boil.
Reduce to a simmer; cook, until sauce is slightly thickened, breaking up tomatoes with spoon, 2-4 minutes.
Remove from heat and stir in sour cream; season with salt and pepper. Serve over noodles, garnish with parsley.
Next Saturday I will post the final recipe for this month. Remember, if you make any of these feel free to leave a comment or email me emmy (at) emmymom2 (dot) com and I would love to feature your review.