Monday 2 April 2012

Pork and Sweet Peppers on Noodles


1 lb (500g) boneless pork loin
2 tbsp sweet paprika, divided
Salt and pepper
1 tbsp butter, divided
2 sweet peppers (red, yelllow, green or orange) cut into thin strips
1 onion, halved and thinly sliced
1 cup reduced sodium chicken broth or stock, divided
1/4 cup all purpose flour
2 cups milk
8 oz extra broad egg noodles
1/2 cup plain yogurt not fat free
Chopped fresh parsley
  1. Trim off fat from pork and cut across the grain into 1/4 inch thick strips.  In a bowl, sprinkle pork with half of the paprika and 1/4 tsp each, salt and pepper.  In a large skillet, melt half of the butter over medium high heat.  Brown pork strips in three batches, adding more of the butter as necessary; transfer to a clean bowl.
  2. Reduce heat to medium.  Melt remaining butter in skillet; add sweetpeppers, onion, remaining paprika and 1/4 cup of the broth to a skillet and saute for about 3 min or until onion is softened.  Stir in remaining broth.  Whisk flour into milk and stir into skillet, increase heat to medium high; bring to a simmer, stirring and scraping up any brown bits stuck to pan.  Reduce heat and simmer, stirring often, for about 5 min or until sauce is thickened.
  3. Meanwhile, in a large pot of boiling salted water, cook noodles for about 6 min or until tender but firm.  Drain well.  Return pork and accumulated juices to sauce.  Simmer, stirring often for 2 min or until just of pink remains in pork.  Remove from heat, stir yogurt, then stir into sauce.  Season to taste with salt and pepper.  Divide noodles among serving bowls; spoon sauce on top and sprinkle with parsley.

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