Ingredients
- 1 1 1/2 to 2-pound pork sirloin roast
- 1 tablespoon Hungarian paprika or Spanish paprika
- 1 teaspoon caraway seeds, crushed
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- ¼ teaspoon salt
- 1 tablespoon canola oil
- 2 stalks celery, thinly sliced (1 cup)
- 2 medium carrots, thinly sliced (1 cup)
- 2 medium parsnips, halved lengthwise if large and thinly sliced (1 cup)
- 1 large onion, chopped (1 cup)
- 1 (14.5 ounce) can no-salt-added diced tomatoes, undrained
- ½ cup water
- 4 ounces dried wide whole-grain noodles (2 cups dried)
- 6 tablespoons light sour cream
- 1 pinch Paprika
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Directions
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Trim fat from roast. Cut roast into 2-inch cubes. In a large bowl combine paprika, caraway seeds, garlic powder, pepper and salt. Add pork cubes and toss to coat. In a large skillet cook pork, half at a time, in hot oil over medium heat until browned, turning occasionally. Transfer pork to a 3 1/2- or 4-quart slow cooker (see Tip). Add celery, carrots, parsnips, onion and tomatoes. Pour the water over all in cooker.
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Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.
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If using low-heat setting, turn to high-heat setting. Stir noodles into pork mixture in cooker. Cover and cook on high-heat setting for 30 minutes more or until noodles are tender, stirring once halfway through cooking. Top each serving with 1 tablespoon sour cream. If desired, sprinkle each serving with paprika.
Tips
Tip: For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside. (eatingwell)
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