Pork Paprikash

I thought this was more of a pork dish but it turned out to be an amazing spin on spaghetti hungarian-style! It was so creamy with tender pork chunks throughout and I just loved the egg noodles that were drenched in this rich sauce. The boyfriend loved this especially because it was so spicy. I think it was a little too spicy for me because I began to hyperventilate after the 8th bite or so but he devoured this with no hesitation. We had some leftovers and I was excited to have a second serving the next day but the boyfriend ate it all before I came home!

Pork Paprikash (adapted from Martha Stewart):

Yields 4 servings

• 8 ounces wide egg noodles
• 1 tablespoon butter, cut into pieces
• 1 lb pork tenderloin, excess fat and silver skin removed, halved lengthwise, then cut
• 2 tablespoons sweet paprika or cayenne pepper, divided
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 can (14 oz) whole peeled tomatoes in juice
• 1/2 cup sour cream
• Chopped parsley, for garnish

In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Stir in butter; cover and set aside.

While the pasta is cooking, combine the pork with 1 tablespoon paprika in a medium bowl; season with salt and pepper, to taste.

Heat 1 tablespoon oil in a large skillet over medium high heat. Cook pork, tossing occassionally, until lightly browned on all sides, about 4 minutes. Transfer to a plate.

Reduce heat to medium and add remaining tablespoon oil and onion. Cook until onion is soft, about 5 minutes.

Add pork, remaining tablespoon paprika, tomatoes with their juice and 1/2 cup water.

Bring to a boil; reduce to a simmer and cook until sauce is slightly thickened, breaking up tomatoes with a spoon, about 4 minutes.

Remove from heat and stir in sour cream; season with salt and pepper, to taste.

Serve paprikash over noodles, garnished with parsley, if desired.

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