Quick pork goulash

Ingredients:

• 0.6 kg pork tenderloin, trimmed and cut into 2.5 cm pieces.
• 1/4 tsp dried thyme
• 4 tsp olive oil
• 2 carrots, diced
• 1 stalk of celery, diced
• 1 onion, thinly sliced
• 1 red or green bell pepper, diced
• 3 tbsp. sweet paprika
• 2 tbsp tomato paste
• 1 teaspoon crushed cumin seeds
• 2 cloves garlic, crushed
• 1 cup lightly salted beef broth
• 1 teaspoon red wine vinegar
• 2 cups whole grain egg noodles
• Chopped chives, for serving

Preparation:

1. Toss the pork pieces with thyme, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Heat half the olive oil in a medium Dutch oven over medium-high heat. Add the pork pieces in a single layer and cook until browned, about 5 minutes. Transfer to a bowl with a slotted spoon.
2. Heat the remaining oil in the same pot, add the carrots, celery, onion, and bell pepper, and cook, stirring, until softened, 7-10 minutes. Add the paprika, tomato paste, cumin, and garlic and cook until fragrant and the tomato paste darkens, 1-2 minutes. Stir in the broth and 1.5 cups water and bring to a boil. Simmer until the vegetables are tender and the broth thickens, about 45 minutes.
3. Meanwhile, cook the noodles according to package directions and keep warm.
4. Add the pork back to the pot and simmer, stirring, until heated through. Add vinegar and season with salt and pepper to taste. Stir in the hot egg noodles and sprinkle with chives.