Front Burner

I pinned this recipe with high hopes of something different to make for dinner last week.  I scanned the ingredients and figured it was simple enough and sounded tasty.  So I planned it for one night in our weekly dinner menu.  It wasn't until I sat down and prepared to make it that I started reading the online reviews for the recipe which were nothing stellar to say the least.  The words "bland", "lacking" and "disappointing" overwhelmed me but I was in too far to turn back as I had already begun preparing the ingredients.  That's not to say that there weren't also several good reviews.  It was just the bad ones that caught my attention.  So I carried on, pushed through, and made the dish anyway.

I won't say it was the best pork dish ever.  And maybe Paprikash in general  is just not my thing.  But it wasn't bland or disappointing by any means.  Joe enjoyed it and the kids both cleaned their plates (Aubrey only after giving her customary whiny "what is this?! I don't want this, it looks groooosss!" that I've come to expect on a regular basis.) In my book that's a culinary success.  It's just not one that will likely be asked for again and again.  The salad, however, may be a different story.  Something simple and easy and so full of flavor.  It's a keeper for sure and will be added to several dinners to come.

*original recipe courtesy of Cooking Light*

Pork Paprikash
1 (1.5 pound) pork tenderloin cut into one inch chunks
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
5 teaspoons olive oil, divided
1 small onion, chopped
1 small green bell pepper, chopped
2 teaspoons minced garlic
2 tablespoons flour
2 tablespoons tomato paste
1 teaspoon chopped fresh thyme (or 1/2 teaspoon dried thyme)
1 teaspoon smoked or regular paprika
1/2 cup dry white wine
1 cup chicken broth
1 tablespoon cider vinegar
3 tablespoons sour cream

Sprinkle pork with 1/4 teaspoon salt and 1/4 teaspoon pepper.  Brown pork in a large skillet in 2 tsp olive oil over medium high heat.  Remove pork from pan.  Add remaining tablespoon (3 teaspoons) olive oil to pan, reduce heat to medium.  Add onion, pepper, garlic and remaining salt and pepper.  Saute 4 minutes.  Add flour, tomato paste, thyme and paprika.  Cook 30 seconds.  Add wine, broth and vinegar, scraping browned bits from bottom of pan.  Add pork and continue cooking 5 minutes or until meat is heated through.  Add sour cream and stir.  Serve over rice or noodles.


Apple Salad with Mustard Dressing
1 tablespoon olive oil
1 1/2 tablespoons cider vinegar
2 teaspoons garlic whole grain mustard
2 teaspoons honey
1/4 teaspoon salt
1/4 teaspoon pepper
1 medium Fuji apple, thinly sliced
1 (5 oz) package mixed spring greens

Place greens and apple slices in a bowl.  Mix remaining dressing ingredients together, whisk well and pour over salad.  Toss to coat.