“Pork n' Noodles”

Here's what you need:

.8 ounces of wide egg noodles

1 tablespoon butter - cut into pieces

1 pound pork tenderloin (excess fat and skin removed, halved lengthwise, then cut)

2 tablespoons of paprika

2 tablespoons of olive oil

1 medium onion (chopped)

1 can (14 oz.) whole peeled tomatoes in juice

1/2 cup of sour cream

Chopped parsley, salt and pepper

Here's what you do:

1. Bring a large pot of salter water to a boil. Cook noodles until tender, drain and return to pot. Stir in butter, cover and set aside.
2. In a medium bowl, combine pork 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. Place on a plate and keep the juices in the skillet.
3. Return skillet to stove, reduce heat to medium. Add remaining tablespoon oil and onion, cook until onion is soft, 4 to 5 minutes, 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, to 4 minutes.
4. Remove skillet from heat, and stir in sour cream, season with salt and pepper. Serve over noodles, garnished with parsley if desired.