Pork Tenderloin Paprikash With Egg Noodles Recipes

PORK PAPRIKASH

Steps:

• Bring a large pot of salted water to a boil.
• In a large deep skillet or Dutch oven, heat 2 tablespoons of the canola oil until shimmering. Add half of the pork and season with salt and pepper. Cook over high heat, turning occasionally, until lightly browned but not cooked through, about 5 minutes; transfer to a plate. Repeat with the remaining pork.
• Spoon off the fat from the skillet or Dutch oven, then melt the butter in the remaining 2 tablespoons of canola oil. Add the onion, garlic and a pinch each of salt and pepper. Cook over medium heat, stirring occasionally, until softened, 5 to 7 minutes. Stir in both paprikas and the cayenne, then stir in the flour and cook until fragrant and the mixture starts to stick to the bottom, about 1 minute.
• Gradually stir or whisk in the broth and tomatoes until incorporated. Cook over medium heat, stirring, until the sauce is bubbling and slightly thickened, 5 to 7 minutes. Season with salt and pepper.
• Meanwhile, add the noodles or pappardelle to the boiling water and cook as the label directs; drain.
• Nestle the pork in the sauce and cook, stirring gently, until the pork is just cooked through, 3 to 5 minutes. Stir in the 1/4 cup of sour cream. Serve over the cooked noodles or pappardelle, topped with sour cream and dill sprigs.

PORK PAPRIKASH

Steps:

• Bring a large pot of salted waterto a boil. Cook noodles until tender; drain and return to pot. Stir in butter; cover and set aside.
• Meanwhile, in a medium bowl, combinepork 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, tossing occasionally, until lightly browned on all sides, 3 to 5 minutes. Transfer to a plate (reserve skillet).
• Return skillet to stove; reduce heat to medium. Add remaining tablespoon oil and onion; cook until onion is soft, 4 to 5 minutes. Add pork, remaining tablespoon paprika, tomatoes with their juice, and 1/2 cup water; bring to a boil. Reduce to a simmer; cook, until sauce is slightly thickened, breaking up tomatoes with a spoon, 2 to 4 minutes.
• Remove skillet from heat, and stirin sour cream; season with salt and pepper. Serve paprikash over noodles, garnished with parsley, if desired.

MUSHROOMS PAPRIKASH WITH EGG NOODLES

Steps:

• In a frying pan, melt butter over medium heat. Add onion and cook until golden.
• Add garlic and mushrooms and cook until liquid is mostly evaporated.
• Add tomato paste, paprika and salt. Simmer until blended and heated through.
• Remove from heat and stir in sour cream.
• Meanwhile cook pasta until tender. Drain noodles and toss with mushrooms.
• Serve hot.

CREAMY PAPRIKA PORK

Steps:

• Toss pork with flour and seasonings. In a large skillet, heat butter over medium heat; saute pork until lightly browned, 4-5 minutes., Add cream; bring to a boil, stirring to loosen browned bits from pan. Cook, uncovered, until cream is slightly thickened, 5-7 minutes., Serve with noodles. If desired, sprinkle with parsley.

PORK PAILLARDS WITH SOUR CREAM-PAPRIKA SAUCE

Steps:

• Season pork paillards on both sides with salt and pepper. Heat oil in a large skillet over medium-high heat. Add 5 or 6 paillards, and saute on 1 side until golden brown, 1 to 2 minutes. Flip, and saute paillards until cooked through, about 1 minute. Transfer to a plate. Repeat with remaining paillards.
• Add dry white wine to skillet, and deglaze the pan, scraping brown bits from bottom with a wooden spoon, until wine reduces by half, about 1 minute. Add chicken stock and any plate juices. Reduce heat to medium, and simmer until sauce reduces by half, about 2 minutes. Gradually stir in sour cream and paprika. Season to taste, and sprinkle with more paprika if desired.

PORK PAPRIKASH

Steps:

• In a large pot, heat 1 tablespoon of the bacon fat over moderately high heat.
• Toss the Pork with the Flour, 1/2 teaspoon of the salt, and 1/4 teaspoon of the black pepper.
• Add about half the pork to the pot and brown for about 3 minutes; remove.
• Repeat with the remaining pork and an additional tablespoon of fat; remove.
• Reduce the heat to moderately low and add the remaining tablespoon of fat to the pan.
• Add the onion and bell peppers.
• Cook, covered, stirring occasionally, for 7 minutes.
• Stir in the remaining 1 1/4 teaspoons salt, 1/4 teaspoon black Pepper, and the paprika.
• Cook, stirring, for 30 seconds.
• Add the pork with any accumulated juices and the broth.
• Bring to a boil, reduce the heat, and simmer, partially covered, until the pork is just done, 10 to 15 minutes.
• Reduce the heat to very low and whisk in the sour cream.
• Meanwhile, in a large pot of boiling, salted water, cook the egg noodles until just done, about 7 minutes and drain.
• Remove 1/2 cup of the sauce from the stew and toss with the noodles.
• Serve the stew over the noodles.