While whole peeled tomatoes add a great sauciness and texture to this dish, chopping them can be a messy operation. For a neater approach, use kitchen shears to cut the tomatoes directly in the can, saving yourself—and your counter—a lot of cleanup.
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Simple and satisfying—what more can you ask from a midweek meal? If you’re out of noodles, use whatever dried pasta you have in the cupboard.
12 oz. dried extra-wide egg noodles
1½ lbs. pork tenderloin, visible fat removed and cut into 1" pieces
1 onion, chopped
2 celery stalks, chopped
3 garlic cloves, minced
1 (28-oz.) can whole peeled tomatoes, chopped
1 Tbsp. sweet paprika
½ cup plain fat-free Greek yogurt
Chopped fresh parsley, for serving
Steamed green beans, for serving
*Up to 10 short sprays of any cooking spray are Free. After that, count ½ Syn for every additional 5 sprays used.
- Bring a large pot of water to a boil and cook the egg noodles according to package instructions; drain and set aside.
- Meanwhile, pat the pork dry with paper towels and season with salt and pepper. Lightly coat a Dutch oven with cooking spray* and heat over medium-high heat until hot. Add half of the pork to the pot and cook, flipping occasionally, until browned, about 5 minutes. Transfer to a plate and repeat with remaining pork.
- Reduce the heat to medium and add the onion, celery, and garlic to the now-empty pot. Cook, stirring occasionally, until just softened, 3–5 minutes. Stir in the tomatoes and paprika, cover the pot, and simmer for 10 minutes. Add the pork and cook, stirring occasionally, until tender, about 20 more minutes. Remove from heat and let cool for 10 minutes.
- Place the yogurt in a bowl and whisk ½ cup of the tomato mixture into it. Whisk the yogurt mixture back into the Dutch oven and lightly season with salt and pepper. Divide the egg noodles among 4 plates and spoon the pork mixture on top. Sprinkle evenly with the parsley and serve with the green beans on the side.