This is an excellent quick recipe for two people. It is nice with nokedli, rice or with any type of buttered pasta. It calls for pork tenderloin so it is ready in a few minutes. The downside of using tenderloin is the expense and of course the lack of flavour. You know no fat, no flavour. So other means are needed to make it tasty. It helps if you lightly salt the meat, allowing it to sit at room temperature for a couple of hours. But since the whole point of this dish is speedy preparation, the homemade stock [or a good quality commercial one] becomes one of the key ingredients. Authentic Hungarian paprika is a crucial element. Slice, don’t dice the onions; they add body to the sauce. Use full fat sour cream, light sour cream just makes the sauce into slush.
SKILLET PORK PAPRIKASH
200 g pork tenderloin
salt to taste
-1/2 Tbsp extra virgin olive oil
1/2 medium sized onion, sliced
1-1/2 Tbsp Hungarian paprika and no other
6-8 cherry tomatoes cut in half
2 Tbsp flour
1 garlic, minced
1/3 cup 14% sour cream
• Slice the tenderloin into medallions and sprinkle with salt.
• Heat the olive oil in a skillet on medium heat.
• Slice the onion and add to the oil.
• Lightly salt the onions and sauté until translucent, but not soft.
• Add the tenderloin medallions and braise them on both sides until no pink is showing. Use a wooden spoon or a kitchen thong to turn over the meat; do not puncture meat with fork.
• Add the chopped cherry tomatoes and sauté for 1 minute stirring often.
• Add 1-1/2 cups of stock bring to a slow simmer, cover and continue to cook.
• Measure 2 Tbsp flour into a small bowl and slowly whisk in the remaining stock.
• Add the flour mix to the skillet and bring it back to a boil.
• Reduce the heat and slow simmer for 2 more minutes.
• Stir in the sour cream and serve the paprikás immediately.
