Pork Tenderloin Paprikash with Egg Noodles
Time: 35 minutes
Make Ahead: Prepare the pork mixture, without the sour cream, up to a week in advance. To serve, cook noodles, reheat pork mixture, and stir in sour cream.
Serve with Apple Salad with Mustard Dressing: Combine 1½ tablespoons extra-virgin olive oil, 1½ tablespoons cider vinegar, 1 tablespoon minced shallot, 2 teaspoons whole-grain Dijon mustard, 2 teaspoons honey, ¼ teaspoon salt, and ¼ teaspoon freshly ground black pepper in a large bowl, stirring with a whisk. Add 2 cups thinly sliced Fuji apple and 1 (5-ounce) package mixed spring greens; toss to coat. CALORIES 93; FAT 5.1g (sat 0.7g); SODIUM 221mg
View Recipe: Pork Tenderloin Paprikash with Egg Noodles