Pork Tenderloin Paprika – a delicious recipe with Tenderloin, Onion, Hungarian Sweet Paprika, Salt, Ground Black Pepper, Garlic. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Dice onion and saute in 2 tablespoons olive oil until translucent.
2
Cube pork tenderloin in 1 to 1-1/2 inch cubes.
3
Add to onions and lightly brown, adding spices about halfway through browning.
4
Add chicken broth and simmer until pork is done and broth has reduced, stirring occasionally.
5
Temper the sour cream with 1/4 cup of hot sauce and slowly return to the pan and stir to combine on low heat.
6
I let the pork simmer while working on the bread and spaetzle and covered it after most of the broth cooked down.
7
I added the sour cream just before serving and it thickened on its own after I took the picture.
8
This was served with the Homemade Spaetzle by Candi on this site and Bretzel rolls from Smitten Kitchen.
9
This would be great over egg noodles or mashed potatoes.
322
kcal
Calories
21
g
Fat
12
g
Carbs
25
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2- 1/2 pounds Pork Tenderloin, 1 whole Onion, 3 Tablespoons Hungarian Sweet Paprika, 2 teaspoons Salt, and more.
Yes, Pork Tenderloin Paprika falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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