Central European-inspired · Dinner
Paprika pork with cabbage noodles
Paprika pork with cabbage noodles brings together smoky pork, tender cabbage, peppers, noodles, and tangy yogurt in a colorful, weeknight-ready dinner.
Equipment
- Large pot
Ingredients
1× recipe · Makes 4 servings
- 1 1/2 pounds pork tenderloin, thinly sliced
- 10 ounces whole-wheat egg noodles
- 4 cups thinly sliced green cabbage
- 1 red bell pepper, sliced
- 2 teaspoons sweet paprika
- 1/2 cup plain Greek yogurt
- 1 tablespoon apple cider vinegar
- 1/2 cup fresh parsley leaves
- 2 tablespoons olive oil, divided
- 1 teaspoon kosher salt, divided, plus black pepper
Instructions
Bring a large pot of water to a boil. Cook 10 ounces whole-wheat egg noodles until just tender, reserve 1/2 cup cooking water, drain, and rinse only if the package directs.
Combine 2 teaspoons sweet paprika, 1/2 cup plain Greek yogurt, 1 tablespoon apple cider vinegar into a smooth sauce. Pat 1 1/2 pounds pork tenderloin, thinly sliced dry, then season with half of 1 teaspoon kosher salt and black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high. Cook the main ingredient until it reaches 145°F before resting; transfer to a plate.
Add the remaining 1 tablespoon olive oil and 4 cups thinly sliced green cabbage and 1 red bell pepper, sliced. Cook until crisp-tender, 4 to 6 minutes. Remove from the heat, then add the sauce, noodles, main ingredient, and enough reserved water to make the sauce glossy; toss for 1 minute.
Taste and adjust with the remaining salt and pepper. Divide Paprika pork with cabbage noodles among four bowls and finish with 1/2 cup fresh parsley leaves.
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