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Pork Paprikash

  • Author: Meagan


Borrowed from Everyday Food, this is a great weeknight meal.  Last Wednesday the girls and I had leftovers (that Spinach Pie), so Thursday I wanted to cook (plus Brock was going to be home).  I prepared this while the Pure Pear Pie was baking, took the girls to their swimming lesson, came home, and heat it up while cooking the egg noodles and broccoli.  I know it sounds like a lot, but when I plan it right, I really only cook every other day – Friday night was more leftovers – and leftovers are great!



Pork Paprikash

1 pork tenderloin (about 1 lb.) cleaned of fat and cut into 1 inch slices

2 T. paprika

1 onion, finely chopped

1 can (28 oz/796 mL) diced tomatoes with juice

1/2 c. sour cream


Combine the pork, some salt and pepper and 1 tablespoon of paprika in a small bowl and stir well to coat.  Heat a bit of oil in a large skillet and cook the pork for 3-5 minutes, turning once until all is browned then transfer the meat to a plate.

Return the skillet to the stove and add a bit more oil and the onions, cooking the onions until they have softened – about 5 minutes.  Add the pork back in along with the second tablespoon of paprika and the can of tomatoes, stir well, reduce the heat and simmer until everything has thickened up a bit.

When you’re ready to serve it, remove the skillet from the heat and stir in the sour cream.

  • Category: Pork


From Meagan's Kitchen

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