s PORK TENDERLOIN PAPRIKASH WITH EGG NOODLES AND APPLE SALAD ****
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s PORK TENDERLOIN PAPRIKASH WITH EGG NOODLES AND APPLE SALAD ****
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Ingredients
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Instructions *** 6-16-16 good, different, i made the meal, joellyn made the salad, actually a better winterish meal than a meal for an 84 degree day!!! didn't have hot paprika so used some smoked paprika and some chili powder... *** Hot paprika, wine, and cider vinegar flavor cubes of pork tenderloin in this creamy one-dish meal of Pork Tenderloin Paprikash with Egg Noodles. Yield: Serves 4 (serving size: about 1/2 cup noodles and 1 cup pork mixture) Nutritional Information Calories 441 Fat 11.9 g Satfat 3.2 g Monofat 5.4 g Polyfat 1.1 g Protein 33.3 g Carbohydrate 44.4 g Fiber 3.7 g Cholesterol 128 mg Iron 3.5 mg Sodium 479 mg Calcium 66 mg Search for Recipes by Nutrition Data Print Recipe Save Recipe Add to Shopping List Ingredients 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 Preparation 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; sauté 4 minutes or until vegetables are tender. Add flour, tomato paste, thyme, and paprika; sauté 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. Apple Salad with Mustard Dressing We love the freshness and quick preparation of Apple Salad with Mustard Dressing. This light salad complements a heavier entree selection. Yield: Serves 4 (serving size: about 1 1/2 cups salad) Nutritional Information Calories 93 Fat 5.1 g Satfat 0.7 g Sodium 221 mg Search for Recipes by Nutrition Data Print Recipe Save Recipe Add to Shopping List Ingredients 1 1/2 tablespoons extra-virgin olive oil 1 1/2 tablespoons cider vinegar 1 tablespoon minced shallot 2 teaspoons whole-grain Dijon mustard 2 teaspoons honey 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 cups thinly sliced Fuji apple 1 (5-ounce) package mixed spring greens Preparation Combine olive oil, vinegar, minced shallot, Dijon mustard, honey, salt, and pepper in a large bowl, stirring with a whisk. Add apple and greens; toss to coat. This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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