Pork Paprikash
Description
Borrowed from Everyday Food, this is a great weeknight meal. Last Wednesday the girls and I had leftovers (that Spinach Pie), so Thursday I wanted to cook (plus Brock was going to be home). I prepared this while the Pure Pear Pie was baking, took the girls to their swimming lesson, came home, and heat it up while cooking the egg noodles and broccoli. I know it sounds like a lot, but when I plan it right, I really only cook every other day – Friday night was more leftovers – and leftovers are great!
Ingredients
Pork Paprikash
1 pork tenderloin (about 1 lb.) cleaned of fat and cut into 1 inch slices
2 T. paprika
1 onion, finely chopped
1 can (28 oz/796 mL) diced tomatoes with juice
1/2 c. sour cream
Instructions
Combine the pork, some salt and pepper and 1 tablespoon of paprika in a small bowl and stir well to coat. Heat a bit of oil in a large skillet and cook the pork for 3-5 minutes, turning once until all is browned then transfer the meat to a plate.
Return the skillet to the stove and add a bit more oil and the onions, cooking the onions until they have softened – about 5 minutes. Add the pork back in along with the second tablespoon of paprika and the can of tomatoes, stir well, reduce the heat and simmer until everything has thickened up a bit.
When you’re ready to serve it, remove the skillet from the heat and stir in the sour cream.
- Category: Pork
