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One Pot Paprika Pork

October 9, 2014

Pan seared paprika pork tenderloin roasted in a sauce of delicious savoury Italian pork sausage, caramelised onions, tomatoes, garlic, Hungarian paprika and fresh herbs served over a bed of pasta.One Pot Paprika Pork-Bam's Kitchen

It all started out with a gift from my sweet next door neighbour. She gave me a satchel of freshly ground Hungarian paprika from her home town in Hungary. (Thank you my dearest Anna) Have you ever smelled really fresh Hungarian paprika?  Hungarian Paprika is a little sweet, a little spicy and a gastronomic awakening of the senses that will not allow you to be satiated until you make something savoury and aromatic.

One Pot Paprika Pork-Bam's Kitchen

So there I am in my kitchen sniffing Hungarian paprika with one hand and the other arm holding open the refrigerator to get some ideas for dinner.  That is exactly the moment when my son came buzzing into the kitchen like a hurricane and scared the living day lights out of me. My knee jerk reaction was to slam the refrigerator door shut and I inadvertently poked my nose directly in the bag of Hungarian Paprika. I came out of this event looking like bozo the clown with a red nose and a sneezing fit the last for at least 10 minutes.  (I do not recommend this method)

One Pot Paprika Pork-Bam's Kitchen

After recovering from my sneezing fit, I noted that we had some pork tenderloin and Italian pork sausage. I know pork with pork seems like an overkill but you have to trust me on this one, it is just perfectly delicious. I just love how you can make everything in one pot and you can get this delicious dish on your table is less than 30 little minutes.

I started out by quickly pan searing my pork tenderloin in an iron skillet (or you could also do this in a dutch oven or other vessel that allows you to go from stove top to oven) . I then caramelised some onions in the same pan and cooked my Italian sausage, added some crushed tomatoes, garlic, herbs and of course more of that beautiful Hungarian paprika all in the same pan. I popped my rested pork tenderloin back into the iron skillet and threw it in the oven for a few minutes and you are done. Just as simple as that and you can have a savoury, aromatic and filling dinner that will make your family very happy. I served mine on a bed of pasta for my boys and gluten-free pasta for myself and a nice tossed salad on the side.

One Pot Paprika Pork-Bam's Kitchen

I promise to all my vegan friends that I will have a delicious vegan recipe coming your way soon. In the mean time, take a look over here at the cute picture of Buddy while the rest of us read about "PORK".

Buddy- Bam's Kitchen

According to my stats, all of my top hits for recipes are with pork. Do you remember my Shake and Bake Cheesy Stuffed Pork Chops, this is a great autumn meal that all the kids will love. My Rosemary Herbed Pork Chops with Shallot Wine Sauce is easy enough for a weeknight meal and also perfect for a dinner at home with friends and family. If you are still in the grilling mood, then be sure to check out my pork, stuffed with pork and wrapped with bacon, because you can never have enough pork Bacon Wrapped Sausage Stuffed Pork Tenderloin.

One Pot Paprika Pork-Bam's Kitchen

I have made this one pot paprika pork a few times now and with each and every time, it seems like I end up making more of the sauce because it is so addictive.  The boys love dipping their crusty bread in the sauce to lop all of those delicious juices.

One Pot Paprika Pork-Bam's Kitchen

If you are gluten-free girl, like me, feel free to exchange with your favourite gluten-free pasta or rice. If you are vegetarian, you could exchange out the Italian pork sausage with vegetarian grain meat sausages with smoked Chipotle and chili peppers add grilled tofu to the dish just before serving.

If you are vegan, you do not even have to turn on the oven as this whole dish can be made on top of the stove and just exchange all the pork items with delicious sautéed mushrooms that you cook along with the caramelised onions.

If you want to be cardiac friendly, you could also exchange out the Italian sausage with healthy chicken sausage and exchange out chicken breasts for the grilled tenderloin. You could also use chicken on the bone and that would be even more tastier but then you will need to increase the cook time.

If you want the diabetic friendly option, just skip making the pasta and double up on the one pot paprika pork and salad and use a sugar alternative instead of sugar to cut the sour from the canned tomatoes.

As you can see the options are endless so just take a look in your refrigerator to see what you have and then go from there. If you do not have Fresh Hungarian paprika, no worries just exchange with Hot, Plain, Smoked, Spanish, or Sweet Paprika .There are no rules here just use what you like and more importantly what you have on hand.

One Pot Paprika Pork-Bam's Kitchen

On a side note, "Pearl" (my dreaded oven that can't keep a constant even temperature) has not been feeling well lately. The Miele repairmen have her out and doing CPR on her and she is looking rather lifeless as she is taking in her last breaths. They say they can revive "Pearl" and have started more lines, will need to do a little surgery and wanted to know if that was okay as her insurance has long expired. We have asked them to do whatever needs to be done but not to let her suffer in any way. Please keep "Pearl" in your prayers.

LESS THAN 30 MINUTE DINNERS

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One Pot Paprika Pork

By HWC Magazine  , ,   

October 9, 2014

Pan seared paprika pork tenderloin roasted in a bath of delicious savoury Italian pork sausage, caramelised onions, tomatoes, garlic and fresh herbs served over a bed of pasta.

  • Cook: 30 mins
  • Yields: 4 Adults or 1 Hungry Teenager

Ingredients

pork tenderloin - approximately 1 pound or 1 tenderloin

olive oil - 2 tablespoons (one Tablespoon for pork tenderloin and one tablespoon to

paprika - 2 teaspoons or to taste

salt and pepper - to taste

onion - one large (chopped or sliced whatever you prefer)

italian sausage - 5 large links casings removed (Mild or can use hot if you like it spicy)

canned tomatoes - 36 ounces chopped

garlic - 4 crushed only

basil - 1 teaspoon

sugar or sugar alternative - 1 teaspoon or to taste to balance sour from the canned tomatoes

pasta - 1 pound cooked Fuselli (whole grain, regular or gluten free)

Directions

1Pre-heat oven to 185 degrees Celsius (365 degrees F)

2Rub pork tenderloin with 1 tablespoon of olive oil, salt, pepper and paprika, leave whole. In a heavy iron skillet or dutch oven place in a little more olive oil just so that the pork tenderloin does not stick to the pan and bring up to medium-high heat and sear the whole pork tenderloin on all sides. Just for a couple of seconds on each side to get a little browning and to hold in the juices and then remove from pan, set aside and keep warm.

3 Add onions to your skillet/dutch oven and cook until starting to caramelise. Remove the casings from the Italian sausages and add to skillet to cook until no longer pink. Drain the cooked Italian sausages and onions in a strainer to remove extra oil. Place the sausages and onions back into the skillet and add canned chopped tomatoes, whole cloves of garlic just crushed, basil, sugar or sugar alternative, the other teaspoon of paprika or to taste and salt and pepper to taste.

4Place the skillet/dutch oven into the oven and cook for about 20 minutes or until the internal temperature reads at least 145 degrees F. Remove from oven and allow your One Pot Pork Paprika dish to set for 10 minutes to rest. In the interim, boil your pasta and make a tossed salad and enjoy a glass of wine.

5Slice your pork tenderloin. Serve your One Pot Paprika Pork on top of a bed of hot pasta. Enjoy with a tossed salad, crusty bread and a nice glass of Cabernet Sauvignon!

6 

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  • Lovely recipe but Buddy is the cutest pup!
    Have a super day.
    🙂 Mandy xo

    • Bams Kitchen

      We need to get Buddy a Halloween outfit! He adores kids.

  • As delicious as this dish looks with all its sauciness, I am a vegetarian 😀
    Therefore I simply must stare and pine over the cuteness of Buddy!

    Cheers
    Choc Chip Uru

    • Bams Kitchen

      I promise CCU will have some vegan meals coming your way soon.

  • This sounds fabulous! Your photos really capture all the deliciousness! 🙂

    • Bams Kitchen

      Thanks Nancy for your kind words. Have a super weekend

  • Mmmm…this is a very tasty pasta with a generous helping of the meat. This is YUM, Bam!

    Gourmet Getaways

    • Bams Kitchen

      Thank you, this is just my attempt at keeping these hungry teenagers filled up and happy.

  • kitchenriffs

    Pork with pork doesn’t sound too porky to me! Really good recipe. Lovely pictures (particularly of Buddy), and Pearl will definitely be in my prayers. 🙂

  • Awww, sweet buddy looks so cute in that sweater! I have leftover pork, so I’m going to start from your step #3 and give this delicious recipe try!

  • Maureen | Orgasmic Chef

    Every time I think of you I think about poor Pearl. I’m sure she’ll pull through, she’s a trooper!

    Did she help with this paprika pork? If so, she must have enjoyed every moment, even as she lay dying. 🙂

    I’m in love with Buddy and his beautiful sweater. I got Charlie in his Halloween costume last night. He wasn’t too happy about it. LOL

    Can’t wait to try this pork! I wish I had a neighbor like yours who has paprika!

  • Definitely on the list for next week, we are very big on pork, and this looks like a dish my kids will go nuts for! Thanks BAM!

  • We have a lot of Hungarian recipes in Austria but I was not familiar with this one.
    It looks fantastic, nothing tastes better than real Hungarian paprika added to a dish. Beautiful recipe BAM, will prepare it ASAP!

  • I try to come here with a full stomach but that doesn’t stop me from craving what I see! I make pork tenderloin a lot but I’m pretty much stuck in the ‘bake with teriyaki-sauce’ routine. This looks so flavorful. I have to check out the Hungarian paprika. As you can imagine, I just have the plain stuff. I’ve realized how much spices can contribute to food, especially when you’re trying to eat healthier and want loads of flavor. Yum, yum!

  • Eha

    Well, according to latest nutritional finding modern Australian pork at least has less fat than beef, chicken and even fatty fish . . . don’t think that quite includes the pork sausages 🙂 ! Lovely appetizing soulfood type recipe I am not surprised the boys like!! Hungarian paprika – there are so many different kinds. Well having been married to a Hungarian foodie and superb cook for some four years I got quite used to having 1 Kg tall cartons of mild and medium and strong and sweet and smoked going thru’ every shade from dark pink to the tans to dark red etc etc taking up one whole kitchen shelf 🙂 ! I guess you were given the sweet one? Buddy should be on a magazine cover!!!!

    • Bams Kitchen

      Hi there Eha! There are so many types of paprika, it can be daunting. I am sure my Hungarian Paprika is the sweet kind instead of the hot or other wise after I inhaled a bunch I might have ended up in the ER… You know it is still hot as even here in HK. However, my body is still craving comfort food and this one really ticks all the boxes for easy and delicious without a lot of fuss. I hope you are doing well. Have a super weekend.

      • Eha

        Bobbi – I was In HK quite a few times Sept/Oct and it was always still hot and humid. Just ‘met’ you on another blog a minute back: interesting, isn’t it!! Oh, and am really keeping my eye on your riots – just downtown I hope!!

        • Bams Kitchen

          Good Evening Eha, it is 90 degrees, humid and API index has been very high for days so I just crank up the aircon and cook. You know how in some parts of the world it is taboo to wear white after labour day? I think here it totally does not matter, just stay cool and comfortable…Thanks for thinking of us. We are all doing okay. I hope that a peaceful solution can be made so that the protesting can stop. Traffic is an absolute nightmare to get anywhere, it takes hours. Many buses are not running and if they are they are up to a half hour late or more so the better idea is just to stay at home and do my favourite thing- cook. Have a super weekend and take care

          • Eha

            Thanks for the personal update: so thinking of you . . . and all the memories of ‘old’ peaceful Hong Kong! Am sending you a huge smile and hug: remember most of us do not have a ‘Labour Day’ nor the ‘white wearing rule’ . . . me, afraid am not a conservative person, so a ‘rule’ like that would make me do the very opposite for sure 🙂 !! And we wear a lot of white in winter . . . whole wardrobes are built up on ‘winter white’!!!!!

  • NO problems eating pork with pork at my house. In fact you might want to sprinkle the whole thing with bacon 😉 Buddy is adorable…probably good at crumb cleaning, too. And good thoughts for your beloved oven…our furnace got an organ transplant today. A pricey one at that!

    • Bams Kitchen

      Great idea! Next time sprinkle a little bacon op top. My boys would love that. Sorry to hear about your furnace. “Pearl” our dreaded oven will have an expensive Brain surgery as the electronic unit is all shot. We will be seeing a lot more stir fry from Bam’s Kitchen in the next couple of weeks…

  • Hi Bam, love that you used homemade paprika, love your little Buddy.

  • This is something very new to me Bam… and it looks so tasty! Your sous chef is a “very cool guy” :)))

  • hotlyspiced

    I’m on my knees for poor Pearl. How awful to have inhaled all that paprika! I’ve done that (in a mild way) and it certainly does give you a fit of the sneezes. What a yummy pork tenderloin recipe and I can appreciate it seeing as I’m not vegan! It has so much colour and flavour and it’s served on such a pretty plate xx

  • Seriously fine looking & sounding dish Bam. I can just imagine the scenario ending with you sneezing with all that paprika, no wonder you got frightened, sounds like your just like me when it comes to consulting the frige for ideas for a meal….. I’m a million miles away.

  • One pot? Count me in! This looks amazing!

  • Sorry about Pearl, love the pic of buddy and your paprika pork. Wondering what fresh paprika is like?

  • Looks, delicious and comforting pasta with pork!!!
    i guess i;m gonna use my leftover roasted pork belly for this recipe…..
    sure gonna try this recipe….

  • I will keep Pearl in my prayers. I never even thought of giving my oven a name. So funny. I love the strong flavor of paprika and can imagine it can give one quite a sneezing fit. But it looks like you rebounded with a truly delicious meal. I want to grab a piece of bread and dip it in that sauce, it looks so good!

  • By my best calculations, we are on exactly diagonally opposite sides of the world. How can you make me so hungry from so far away? Glorious!

  • Great job, Bobbi and I love the alternatives. (I’ll add that while I usually don’t add sugar to tomato dishes, I would still, even now that I am diabetic, use 1 tsp of sugar.That is very little and uncountable as a carbohydrate in an entire pot ).
    I LOVE paprika of all sorts…and I love the ‘clown-nose’ image of you!

  • Looks so yum! Definitely will try making this!

  • mjskit

    A nose full of red chile pepper is not fun!!! I’ll take your advice on that one. 🙂 Since we both love pork tenderloin, I’m always looking for scrumptious recipes like this one. This is a keeper!!! Pinned!

  • Your sous chef is so adorable!!! Dressed in a hoodie even!!
    I couldn’t help but laugh from your sneeze story. I’ve been known to get excited about a new spice and dig my nose into the bottle…wrong. You’d think I’d learn. This meal looks divine. 🙂

  • shashi @ http://runninsrilankan.com

    I think you could get me to love pork with this recipe – I am so fascinated by that sauce or curry – I am guessing that Hungarian paprika is responsible for it! I am sorry but I LOL’d when I read that your nose dipped into the paprika when you were scared by your son – I feel so bad I did seeing you had such a sneezing fit!

  • Thats one nice meal, I wish I had one now. And yes thats the cutes sous chef I ever seen

  • This looks amazing. Soulful and comforting is what immediately comes to mind.

    P.S. I am making the leap from your instagram to your blog 🙂

  • What a fantastic gift and delicious meal! Hope your oven gets repaired properly 🙂

  • Buona Notte, BAM! Oh, where’s a camera when you need one? I wold have love to see your paprika-covered nose. I’m sure your son had a good laugh. As for today’s recipe, pork with pork is not overkill. Starting the dish by rendering pancetta might be a bit much but you’re in fair territory here. How nice that your neighbor gifted you with fresh paprika. I never know how old the stuff is that I buy here and can only hope the spice shop rotates its stock. This dish sure does sound goo, though. Serving it over pasta is the clincher for me. Wonderful!

  • Can I just say this is one amazing looking meal!! Love that it’s all done in one pot!

  • Oh dear – a sick stove is not a good thing at all! Hope you can get her all fixed up. This looks like a truly amazing meal – I love the idea of the sausage with the loin – perfect!

  • Love you Buddy! you look damn cute in that woolen sweater. Hi Bobby I love the sauce you made it for pork tenderloins, I may try it with some other meat.

  • Robyn

    Such a beautiful, versatile dish, Bobbi! Your photography continues to amaze me. It makes me just want to dive into my screen! Buddy is so adorable and I will keep Pearl in my prayers!

  • Brings me right back home…love comfort foods!

  • This sounds so hearty and delicious!

  • Dear BAM,

    I love these one pot wonders especially when the sauce is so flexible with pasta or even wonton noodles!

  • This pork tenderloin looks so good Bobbi…and the sauce with sausage…yum! Your description of the Hungarian paprika just make me salivate…
    Buddy is so cute :), by the way I hope Pearl gets well soon, otherwise you will have to replace her hehehe!
    Have a wonderful day!

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