Pork Tenderloin Paprikash With Egg Noodles

• 6 ounces uncooked egg noodles
• 1 (1-pound) pork tenderloin, trimmed and cut into 1-inch pieces
• 1/2 teaspoon salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 5 teaspoons olive oil, divided
• 1 1/2 cups chopped onion
• 1 cup chopped green bell pepper
• 2 teaspoons chopped garlic
• 2 tablespoons all-purpose flour
• 2 tablespoons tomato paste
• 1 teaspoon chopped fresh thyme
• 1 teaspoon hot paprika
• 1/2 cup dry white wine
• 1 cup unsalted chicken stock (such as Swanson)
• 1 tablespoon cider vinegar
• 3 tablespoons reduced-fat sour cream

1. Cook noodles according to package directions, omitting salt and fat; drain.
2. Sprinkle pork with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Heat a large skillet over medium-high heat. Add 2 teaspoons oil; swirl to coat. Add pork; cook 4 minutes, browning on all sides. Remove pork from pan. Reduce heat to medium. Add remaining 1 tablespoon oil to pan; swirl to coat. Add onion, bell pepper, garlic, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper; saute 4 minutes or until vegetables are tender. Add flour, tomato paste, thyme, and paprika; saute 30 seconds. Add wine; cook 1 minute, scraping pan to loosen browned bits. Add stock and vinegar; bring to a boil. Add pork; reduce heat, and simmer 5 minutes or until pork is tender. Remove pan from heat; stir in sour cream. Serve over noodles.
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egg noodles, pork tenderloin, salt, freshly ground black pepper, olive oil, onion, green bell pepper, garlic, flour, tomato paste, thyme, hot paprika, white wine, chicken, cider vinegar, sour cream

Taken from www.myrecipes.com/recipe/pork-tenderloin-paprikash (may not work)