Pork Paprikash

January 17, 2017
Family Verdict:


  • 1 tablespoon butter, cut into pieces
  • 1 pork tenderloin (about 1 pound), excess fat and silver skin removed, halved lengthwise, then cut
  • 1 tablespoon sweet paprika
  • 1 tablespoon smoked paprika
  • 2 tablespoons olive oil
  • 1 large onion, halved and sliced
  • 2 tbsp tomato puree
  • 60ml/4tbsp sour cream or creme fraiche
  1. In a medium bowl, combine pork with 1 tablespoon paprika; season with salt and pepper, and toss to coat. In a large frying pan, heat 1 tablespoon oil over medium-high; cook pork, tossing occasionally, until lightly browned on all sides, 3 to 5 minutes. Transfer to a plate. 
  2. Return pan to stove; reduce heat to medium. Add remaining tablespoon oil and onion; cook until onion is soft, 4 to 5 minutes. Add pork, remaining tablespoon paprika, tomatoes puree, and 100ml water; bring to a boil. Reduce to a simmer; cook, until sauce is slightly thickened, 2 to 4 minutes. 
  3. Remove pan from heat, and stir in sour cream; season with salt and pepper. Serve paprikash over noodles or rice.. 


I love this dish, as much for its name and the kind of Loony Tunes sound of it, as the taste and ease of making of it. It is quick, simple but delicious. Can be on the table in 15 minutes but tastes like it has taken ages. Served with rice or noodles to soak up the sauce and a green vegetable it is a lovely midweek treat.

Pork tenderloin is the principle ingredient, along with paprika, that warming smoky spice that complements tomato so well. I like tenderloin and buy it most weeks. It is quick to cook, versatile and cheap - and very lean too. It is ideal for many a stir fry as well as this dish and others.

Again, it was only The Boy and I for supper this evening - I offered him stir fry or this, and he opted for this. Nuff said.

Unlike the original which is, surprisingly from the Martha Stewart website (!) I use a mix of sweet paprika and smoked paprika. If you don't have any smoked paprika, it is worth getting some for the store cupboard. It is relatively easy to find (I got mine from Aldi or Lidl) and is a genuinely delicious ingredient which adds a mellow smokiness that complements a lot of flavours, especially pork and tomatoes in this recipe, and made more mellow by butter and sour cream as well. The original also has a can of tomatoes in it, but I leave that out too - concentrating on the paprika flavour and sticking with tomato puree for that note

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