Pork Paprikash

Ingredients

• 1 serving coarse mustard 
• 8 ounces extra wide egg noodles 
• 1 tablespoon butter cut into pieces
• 1 pound pork tenderloin skinless halved lengthwise cut
• 2 tablespoons paprika sweet
• 2 tablespoons olive oil 
• 1 medium onion chopped
• 14 ounces canned tomatoes whole peeled canned
• 0.5 cup cream sour

Equipment

• bowl
• frying pan
• pot
• stove

Directions

1. Bring a large pot of salted waterto a boil. Cook noodles until tender; drain and return to pot. Stir in butter; cover and set aside.
2. Meanwhile, in a medium bowl, combinepork with 1 tablespoon paprika; season with salt and pepper, and toss to coat. In a large skillet, heat 1 tablespoon oil over medium-high; cook pork, tossing occasionally, until lightly browned on all sides, 3 to 5 minutes.
3. Transfer to a plate (reserve skillet).
4. Return skillet to stove; reduce heat to medium.
5. Add remaining tablespoon oil and onion; cook until onion is soft, 4 to 5 minutes.
6. Add pork, remaining tablespoon paprika, tomatoes with their juice, and 1/2 cup water; bring to a boil. Reduce to a simmer; cook, until sauce is slightly thickened, breaking up tomatoes with a spoon, 2 to 4 minutes.
7. Remove skillet from heat, and stirin sour cream; season with salt and pepper.
8. Serve paprikash over noodles, garnished with parsley, if desired.