Paprika Pork For Dinner! (serves 6)

This was such a satisfying dish and the way it came about is how most things happen in this kitchen: rummaging in the pantry and picking out the most appealing spice of the moment and promptly building the entire dinner around that flavor.

pork with a lovely kick

Pork with a lovely kick

A couple of nights ago when going through my rummaging ritual looking for inspiration, I found a little bag of Hungarian Paprika from a trip I made to a marvellous spice shop in New York City, Kalustyan’s.

And this is just a small corner of the spice section!

A customer mesmerized by a small section of the spice department at Kalustyan’s!

The description read, “slightly pungent ground red pepper from Hungary with slightly hot aromatic rich pepper flavor” I knew that this would be all that was needed to dress up the pork tenderloin sitting in my fridge.

pakrika

Paprika

Using pork tenderloin allowed me to cook a rich and heavenly dish in a very short amount of time. It was truly amazing and is another great dinner to turn to if in a hurry, or you are faced with the sometimes overwhelming task of feeding a crowd. This dish would make it a snap!

________________________________

You will need:

3 tbs olive oil

2 lbs pork tenderloin (2 1lb tenderloin)

sea-salt and black pepper for seasoning

2 celery ribs, sliced or diced

1 large sweet onion, large dice

1 tbs chopped fresh marjoram leaves

1 cup sliced or Julienne carrots

3 or 4 cups chopped dark green spinach

1 tbs hot Hungarian paprika

1 tsp sea salt

3 tbs all-purpose flour

4 cups chicken broth (veggie broth or bouillon cube and water will work also)

Method:

Preheat oven 425*

1 – Season tenderloin with sea-salt and black pepper. Place a saute pan on high heat and add the oil. When it is hot add the tenderloin and sear on all sides until browned (this seals in the flavor). Remove to a heavy casserole pot and set aside.

sear tenderloin until browned on all sides..

Sear tenderloin until browned on all sides.

2 – Turn heat down to medium and add the onions and cook for a few minutes before adding the celery. Cook for about 5 minutes, stirring occasionally. Add the chopped marjoram and stir.

Saute onions and celery

Saute onions and celery, add herbs

3 – Add the paprika and stir into the onion mixture. Add the salt and the flour and stir quickly. Let it cook for about 30 seconds or so.

add hot paprika and flour

Add hot paprika, then flour

4 – Add the broth 1 cup at a time while stirring. Turn the heat up to high and add the carrots. When it comes to a boil pour the whole thing over the casserole with the tenderloin.

add liquid

Add liquid

5 – Cover and place in your preheated oven for 45 minutes.

pour sauce onto pork adn place in oven

Pour sauce over pork and place in oven

6 – Remove from oven and transfer the tenderloin to a cutting board and cover loosely with foil. Let it rest for 5 minutes. In the meantime add the spinach to the casserole and cover with lid. (it will wilt into the sauce). At this point you can taste the sauce for addition of seasonings. Adjust if necessary.

Remove pork to rest, add spinach

Remove pork to rest, add spinach

7 – After the meat has rested cut into thick slices and transfer back to the casserole.

Return sliced pork to pot

Return sliced pork to pot

Serve with whatever you like: rice, boiled or mashed potatoes, pasta or bread. This is also great served with a dollop of sour cream and a sprinkle of cayenne pepper flakes.

serve

serve

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s