Pork Tenderloin Paprikash with Egg Noodles

Ingredients

• 0.5 teaspoon pepper black divided freshly ground
• 1 cup chicken stock see unsalted (such as Swanson)
• 1 tablespoon cider vinegar 
• 0.5 cup cooking wine dry white
• 6 ounces extra wide egg noodles uncooked
• 2 tablespoons flour all-purpose
• 1 teaspoon thyme leaves fresh chopped
• 2 teaspoons garlic chopped
• 1 cup bell pepper green chopped
• 1 pound pork tenderloin trimmed cut into 1-inch pieces
• 3 tablespoons cup heavy whipping cream sour reduced-fat
• 5 teaspoons olive oil divided
• 1.5 cups onion chopped
• 1 teaspoon paprika hot
• 0.5 teaspoon salt divided
• 2 tablespoons tomato paste 

Equipment

• frying pan

Directions

1. Cook noodles according to package directions, omitting salt and fat; drain.
2. Sprinkle pork with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
3. Heat a large skillet over medium-high heat.
4. Add 2 teaspoons oil; swirl to coat.
5. Add pork; cook 4 minutes, browning on all sides.
6. Remove pork from pan. Reduce heat to medium.
7. Add remaining 1 tablespoon oil to pan; swirl to coat.
8. Add onion, bell pepper, garlic, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper; saut 4 minutes or until vegetables are tender.
9. Add flour, tomato paste, thyme, and paprika; saut 30 seconds.
10. Add wine; cook 1 minute, scraping pan to loosen browned bits.
11. Add stock and vinegar; bring to a boil.
12. Add pork; reduce heat, and simmer 5 minutes or until pork is tender.
13. Remove pan from heat; stir in sour cream.
14. Serve over noodles.