Pork Paprikash

5 from 1 vote

This easy and delicious Hungarian-inspired dish can also be made with chicken. Lots of pepper and a rich creamy sauce coat tender cubes of pork tenderloin. Serve over cauliflower rice and with a bright, fresh salad.

Course Main Course

Cuisine Hungarian

Keyword bell pepper, dairy-free, dinner, egg-free, Hungarian, lunch, main, nut-free, paprika, pork

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 355kcal

Author Jenny Ross

Ingredients

1 pound pork tenderloin cut into 1-inch pieces
1/4 teaspoon salt
1/4 teaspoon black pepper ground
2 teaspoons avocado oil
1 yellow onion diced
1 bell pepper diced
2 garlic cloves minced
1 tablespoon gelatin
2 tablespoons tomato paste
1 teaspoon fish sauce optional but adds umami
1/2 teaspoon thyme dried
1/2 teaspoon paprika
1/2 teaspoon smoked paprika
1/2 cup dry white wine
1 cup chicken stock
1 tablespoon apple cider vinegar
4 ounces reduced fat cream cheese or sour cream
2 tablespoons parsley minced, for garnish

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Instructions

Season the pork with salt and pepper. Heat a large nonstick pan over medium high heat and add the oil. Add the pork and cook, browning on all sides, about 5-8 minutes. Transfer to a plate and set aside. Do not clean the pan.
Add the onion and peppers and cook, stirring occasionally until the onions are soft and translucent, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute more. Add the tomato paste, fish sauce, thyme and paprika and cook for another minute. Add the wine and cook until reduced by half. Add the stock and cider vinegar and bring the sauce to a boil. Add the cream cheese and whisk into the sauce until smooth. (If using sour cream instead of cream cheese, stir it in off heat.)
Reduce the heat to a simmer and add back the pork. Simmer until heated through. Garnish with parsley and serve.

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