One Pot Paprika Pork is roasted in a sauce of delicious savory Italian pork sausage, caramelized onions, tomatoes, garlic, Hungarian paprika and fresh herbs served over a bed of pasta.
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.
Don't do this!
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)
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.
Super Easy One Pot Paprika Pork
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 caramelized 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 savory, 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.
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".
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.
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.
Recipe Exchanges and Alternatives
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.
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One Pot Paprika Pork
- 1 pound pork tenderloin
- 2 tablespoon olive oil - 2 tablespoons
(one Tablespoon for pork tenderloin and one tablespoon for the onions)
- 2 teaspoon paprika
- salt and pepper
- 1 onion
peeled and chopped
- 4 links Italian sausage casings removed (Mild or can use hot if you like it spicy)
- 36 oz canned tomatoes
- 4 cloves garlic
- 1 teaspoon basil dried
- 1 teaspoon sugar
or sugar alternative to taste to balance sour from the canned tomatoes
- 8 oz pasta cooked Fuselli (whole grain, regular or gluten free)
- Pre-heat oven to 185 degrees Celsius (365 degrees F)
- Rub 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.
- 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.
- Place 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.
- Slice 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!
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!
Tandy | Lavender and Lime says
What a fantastic gift and delicious meal! Hope your oven gets repaired properly 🙂
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 🙂
Thats one nice meal, I wish I had one now. And yes thats the cutes sous chef I ever seen
shashi @ http://runninsrilankan.com says
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!
Tina @ Tina's Chic Corner says
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. 🙂
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!
Looks so yum! Definitely will try making this!
Tonette Joyce says
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!
Conor Bofin says
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!
[email protected] says
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!
dedy oktavianus pardede says
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....
Sorry about Pearl, love the pic of buddy and your paprika pork. Wondering what fresh paprika is like?
One pot? Count me in! This looks amazing!
[email protected] says
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.