PORK PAPRIKASH WITH NOODLES

Serves: 2
Prep Time: 15 min
Cook Time: 20 Min
Est. WW pts:

2 tablespoons extra virgin olive oil
2 thin filets of pork tenderloin,
1 tablespoon flour
2 pinches salt
2 pinches fresh-ground black pepper
1/8 onion, cut into thin slices
1 small green or red bell pepper, cut into thin strips
1 1/2 teaspoons paprika
1/2 cups canned low-sodium chicken broth or homemade stock
1/8 cup sour cream
1 cup cooked fusilli (or your favorite noodles)

-Rice can be substituted for noodles. 1 for 1 exchange

Prep

1.      Cut pork into 1/2-inch cubes.

2.      Slice pepper and onion in to thin strips.

Cooking

1.      In a large pot, heat 1 tablespoon of the oil over moderately high heat. Toss the pork with the flour, pinch of salt, and pinch of the black pepper. Add the pork to the pot and brown for about 2 minutes. Remove.

2.      Reduce the heat to moderately low and add the remaining tablespoon oil to the pan. Add the onion and bell peppers. Cook, covered, stirring occasionally, for 4 minutes.

3.      Stir in the remaining pinch of teaspoons salt, pinch of black pepper, and the paprika. Cook, stirring, for 30 seconds.

4.      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 done and broth has reduced, 8 to 10 minutes.

5.      Reduce the heat to very low and whisk in the sour cream. Remove.

6.      Meanwhile, in a large pot of boiling, salted water, cook the noodles until just done, about 7 minutes. Drain.

Plate

1.      Remove 1/4 cup of the sauce from the stew and toss with the noodles.

2.      Serve the stew over the noodles.

 Wine, women and food give gladness to the heart.