Pork Paprikash – a delicious twist on paprikash using pork tenderloin. And easy super easy recipe to get dinner on the table in no time.
Chicken paprikash is the traditional dish in Hungary. It is usually served with bone in chicken in a delicious sauce, topped with a dollop of sour cream, and dumplings on the side. This is definitely an Americanized version with pork for a little twist from tradition.
I first found this recipe from Cooking Light years ago, and it quickly became a favorite. It is similar to Porkolt Paprika, which is a Hungarian stew made with paprika. We recently visited Hungary and learned a little bit about cooking, food, and of course paprika. One of the biggest things to note, is you don’t want to use smoked paprika in cooking.
In Hungary, smoked paprika is widely available in a lot of the markets, but it is reserved for rubbing onto meats as a seasoning. You could never use it in a paprikash or goulash or anything that is cooked.
What You’ll Need
Be sure to scroll down to the recipe card to get the measurements and full instructions!
- Pork Tenderloin – I used pork tenderloin to keep it light, and because it is a tender and juicy cut of meat. But you could use pork shoulder or a pork butt here as well.
- Salt & Pepper
- Olive Oil
- All-Purpose Flour
- Tomato Paste
- Dried Thyme
- Chicken Broth – I like to use low sodium and add salt to the dish if necessary
- Apple Cider Vinegar
- Sour Cream – full fat works the best to make a smooth and delicious sauce
To serve this stew, I served over egg noodles. But you could also use boiled potatoes or mashed potatoes instead.
How To Make Pork Paprikash
- Cut the pork into bite sized pieces and then season with salt and pepper.
- Heat a large skillet over medium-high heat. Add 2 tsp olive oil. Add pork; saute for about 4 minutes, tossing to brown all sides. Remove pork from pan.
- Reduce heat to medium. Add 1 Tablespoon of olive oil to pan. Add onion, garlic and the rest of the salt and pepper. Cook for 4 minutes, or until onions are soft.
- Add flour, tomato paste, thyme, and paprika. Whisk together and cook for a minute. Make sure the flour has completely blended in and it forms almost a paste.
- Slowly add chicken stock to the pan, whisking the entire time. Add vinegar, and bring to a boil.
- Add the pork back to the pan, and simmer for about 5 minutes, until the pork is cooked through.
- Remove the pan from the heat and stir in sour cream.
- Serve over egg noodles.
- Make sure to use sweet paprika instead of smoked for this dish. Smoked isn’t traditionally used for cooking in Hungary and will definitely change the flavor.
- Want to use a different protein? Go for it! You could use a different cut of pork or chicken would be delicious in this.
- In Hungary, you will have a dollop or sour cream on top as well, so go ahead and add it if you want when serving. It gives it a little bit more tanginess.
- If you are using pork shoulder or a different cut of pork, the cooking time could change. Pork shoulder and pork but need a long cooking time to become super tender. So cover, and simmer over low heat until it is cooked. You may need to add a little more chicken broth as you go.
How To Store Leftovers
This paprikash is delicious leftover. Store in an airtight container for 3-4 days. To reheat it is best to add to a skillet and heat over medium-low heat. This helps to make sure the sauce doesn’t separate. You want to use a full fat sour cream in this recipe, as that will also help make sure the sauce doesn’t separate.
More Easy Dinner Recipes
- Chicken Taco Soup
- Avocado Pasta
- Sloppy Joe Cornbread Bake
- Crispy Baked Shrimp
- Big Mac Salad
- Chickpea Curry
- Old Fashioned Goulash
- 1 lb . pork tenderloin, cut into 1 inch pieces
- 1/2 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 5 teaspoons olive oil, divided
- 1 1/2 cups finely chopped onion
- 3 cloves garlic, minced
- 2 Tablespoons all-purpose flour
- 2 Tablespoons tomato paste
- 1/2 teaspoon dried thyme
- 2 Tablespoons sweet paprika
- 1 1/2 cup low sodium chicken broth
- 1 Tablespoon apple cider vinegar
- 1/4 cup sour cream
- Sprinkle pork with 1/4 tsp salt and 1/4 tsp black pepper, tossing to evenly coat.
- Heat a large skillet over medium-high heat. Add 2 teaspoons olive oil. Once hot, add pork; saute for about 4 minutes, tossing to brown all sides. Remove pork from pan and keep warm.
- Reduce heat to medium. Add 1 Tablespoon olive oil to pan. Add onion, garlic, 1/4 tsp salt, and 1/4 tsp black pepper. Cook for 4 minutes, or until onions are soft.
- Stir in flour, tomato paste, thyme, and paprika. Whisk together and cook for a minute, making sure the flour is fully incorporated, and is almost makes a paste.
- Slowly whisk in chicken broth to the pan, add vinegar, and bring to a boil. Add pork back to the pan, and reduce heat and simmer for about 5 minutes, until the pork is cooked through.
- Remove from heat and stir in sour cream.
- Serve over egg noodles if desired
Adapted from Cooking Light
Amount Per Serving Calories 324Total Fat 14gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 8gCholesterol 91mgSodium 369mgCarbohydrates 16gFiber 2gSugar 6gProtein 34g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.
I created a fun group on Facebook, and I would love for you to join us! It’s a place where you can share YOUR favorite recipes, ask questions, and see what’s new at Dinners, Dishes and Desserts (so that you never miss a new recipe)!
Be sure to follow me on Instagram and tag #dinnersdishes so I can see all the wonderful DINNERS, DISHES, AND DESSERTS recipes YOU make!
Be sure to follow me on my social media, so you never miss a post!