Description
This creamy paprika pork recipe features tender pork tenderloin cubes sautéed to golden perfection, then simmered in a rich, velvety paprika-spiced cream sauce. Served over hot egg noodles or rice and optionally garnished with fresh parsley, this dish comes together quickly for a comforting and flavorful meal perfect for weeknights.
Ingredients
Scale
Pork and Seasoning
- 1 pound pork tenderloin, cut into 1-inch cubes
- 1 teaspoon all-purpose flour
- 4 teaspoons paprika
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
Cooking Ingredients
- 1 tablespoon butter
- 3/4 cup heavy whipping cream
To Serve
- Hot cooked egg noodles or rice
- Minced fresh parsley (optional)
Instructions
- Coat the pork: In a large bowl, combine the flour, paprika, salt, and pepper. Add the cubed pork and toss thoroughly to ensure each piece is evenly coated with the seasoning mixture.
- Sauté the pork: Heat the butter in a large skillet over medium heat. Once melted and hot, add the coated pork cubes and sauté, stirring occasionally, until the pork is lightly browned on all sides, about four to five minutes.
- Make the sauce: Pour in the heavy whipping cream, bringing it to a gentle boil while stirring to loosen any flavorful browned bits stuck to the pan. Continue cooking the pork and cream uncovered, allowing the sauce to reduce slightly and thicken, approximately five to seven minutes.
- Serve over rice or noodles: Spoon the creamy paprika pork mixture over hot cooked egg noodles or rice. Garnish with minced fresh parsley if desired, and serve immediately.
Notes
- For a thicker sauce, you can add a slurry of flour and water during the simmering step.
- Substitute sour cream for heavy cream for a tangier flavor.
- Try adding sautéed onions or garlic at the start for extra depth of flavor.
- Leftovers keep well refrigerated for up to 3 days and reheat gently on the stovetop.
