From fish pasta to Pork pasta....its a pasta kind of week.

This is the RETURN of the LOGAN RATING!

Are you excited??!? You should be! 

I had never heard of anything like this so called Pork Paprika, 

Martha, are you making things up again?

If so, its OK, because you are Martha and therefore you can do anything 

and make anything and it will be delicious.

We decided to try it,

well really because we have to at some point,

but I must say it was quite good.

In my opinion anything you add sour cream to at the end of the cooking process,

will probably be good,

so this recipe had a good chance with me.  

But really, I would make this again, it was a quick, easy and yummy meal. 

ENJOY!

Pork Paprika

S&P

8 oz wide egg noodles

1 T unsalted butter cut into pieces

1 pork tenderloin (about 1lb), cut into 1 in thick pieces

2 T sweet paprika

2 T olive oil

1 onion, finely chopped

1 can (14oz) whole peeled tomatoes in juice

1/4 cup water

1/2 cup sour cream

fresh flat leaf parsley leaves, torn for garnish (optional)

Bring a large pot of water to a boil; add a generous amount of salt.  Cook noodles until tender according to package instructions; drain, and return to pot.  Stir in butter; cover to keep warm.

Meanwhile in a shallow dish, combine pork with 1 T paprika; season with salt and pepper, and toss to coat.  In a large skillet, heat 1 T oil over med-high; cook pork , turning occasionally, until lightly browned on all sides, 3-5 min.  Transfer pork to a plate.

Reduce heat to medium.  Add remaining T oil and the onion to skillet; cook, stirring frequently, until onion is soft, 4-5 min.  

  

Add pork, remaining T 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, 2-4 min.

Remove from heat, and stir in sour cream; season with S&P.

Serve pork mixture over noodles, and garnish with parsley if desired.

Serves 4.

Logan Rating: ***