Pork With Paprika And Olives Recipes

PORK WITH PAPRIKA AND OLIVES

Steps:

• Heat oven to 150C/130C fan/Gas 2
• Season pork. Heat a little olive oil in a large flameproof casserole. Add the pork and brown all over. Remove from the casserole and set asilde. Add the onion and garlic to the pan and cook gently until softened. Add chorizo and paprika and cook for 2 mins, then add the tomatoes and stock. Return the pork to the casserole.
• Cover with a lid and put into the oven and cook for 1 hour.
• Add the chick peas and olives and cook for 1 hour more.
• Stir in the lemon and parsley. Serve with crusty bread.

PORK WITH PAPRIKA & OLIVES

Steps:

• Heat the oven to 300°F
• Season then brown the pork all over in a little oil. Scoop out then cook the onions and garlic in the same pan till softened.
• Add the chorizo and paprika and cook for 2 minutes then add the tomatoes, stock and pork.
• Put on a lid and cook in the oven for an hour.
• Add the chickpeas and olives and cook for another hour.
• Stir in the lemon and parsley and serve with crusty bread.

PORK PAPRIKASH

Steps:

• Bring a large pot of salted waterto a boil. Cook noodles until tender; drain and return to pot. Stir in butter; cover and set aside.
• Meanwhile, in a medium bowl, combinepork with 1 tablespoon paprika; season with salt and pepper, and toss to coat. In a large skillet, heat 1 tablespoon oil over medium-high; cook pork, tossing occasionally, until lightly browned on all sides, 3 to 5 minutes. Transfer to a plate (reserve skillet).
• Return skillet to stove; reduce heat to medium. Add remaining tablespoon oil and onion; cook until onion is soft, 4 to 5 minutes. Add pork, remaining tablespoon paprika, tomatoes with their juice, and 1/2 cup water; bring to a boil. Reduce to a simmer; cook, until sauce is slightly thickened, breaking up tomatoes with a spoon, 2 to 4 minutes.
• Remove skillet from heat, and stirin sour cream; season with salt and pepper. Serve paprikash over noodles, garnished with parsley, if desired.

BALSAMIC PORK WITH OLIVES

Steps:

• Mix the oil with vinegar, mustard and garlic. Score the meat on both sides, season, then put into a dish. Pour over the balsamic mixture and leave to marinate for 5 mins.
• Heat a griddle pan until very hot. Lift the pork from the marinade, scraping off any garlic, then cook for 4 mins on each side. Remove the meat and keep warm. Pour the marinade into the pan with the olives, cook for 2 mins, then stir in the basil. Pour any juices from the pork into the pan, drizzle the sauce over the pork and serve with pasta.

SMOKY PAPRIKA PORK

Steps:

• Mix all the spices with the olive oil, you should get a thick paste.
• Rub this on the pork, put the pork in a plastic bag and marinate in the fridge, minimal 4 hours but preferably overnight.
• To be on the safe side, put the pork in the bag in a dish, once my bag leaked and the fridge was orange!
• Remove from the fridge 30 minutes before cooking, there will be juices now in the bag, you can use them for basting if you want.
• Heat up a grill pan, no oil, and fry 7 to 8 minutes on each side, longer if you want the pork more well done, it will also depend on the thickness of the pork.
• Cut in diagonal slices and serve with the lemon.
• This also very nice done on the barbeque.
• You can cut down on the cooking time by cutting the meat in slices before cooking.

PORK PAPRIKASH

Steps:

• Bring a large pot of salted water to a boil.
• In a large deep skillet or Dutch oven, heat 2 tablespoons of the canola oil until shimmering. Add half of the pork and season with salt and pepper. Cook over high heat, turning occasionally, until lightly browned but not cooked through, about 5 minutes; transfer to a plate. Repeat with the remaining pork.
• Spoon off the fat from the skillet or Dutch oven, then melt the butter in the remaining 2 tablespoons of canola oil. Add the onion, garlic and a pinch each of salt and pepper. Cook over medium heat, stirring occasionally, until softened, 5 to 7 minutes. Stir in both paprikas and the cayenne, then stir in the flour and cook until fragrant and the mixture starts to stick to the bottom, about 1 minute.
• Gradually stir or whisk in the broth and tomatoes until incorporated. Cook over medium heat, stirring, until the sauce is bubbling and slightly thickened, 5 to 7 minutes. Season with salt and pepper.
• Meanwhile, add the noodles or pappardelle to the boiling water and cook as the label directs; drain.
• Nestle the pork in the sauce and cook, stirring gently, until the pork is just cooked through, 3 to 5 minutes. Stir in the 1/4 cup of sour cream. Serve over the cooked noodles or pappardelle, topped with sour cream and dill sprigs.

BRAISED PORK ROAST WITH OLIVES

Steps:

• Place oil over medium-high heat in a 4- to 5-quart Dutch oven or stovetop casserole. Add pork and sear on all sides until lightly browned, about 20 minutes. Remove meat.
• Add garlic and onions; sauté over medium-low heat until soft. Add bay leaves; deglaze pan with vinegar. Add port and stock. Season meat with salt and pepper; return to pot.
• Place over very low heat and cook, basting occasionally, 40 to 45 minutes, until an instant-read thermometer reads 140 degrees. Add a little more stock if liquid cooks down too fast. Remove meat to a platter to rest 15 to 20 minutes; temperature will rise to 150 to 155 degrees.
• Reheat sauce and add olives and parsley. Adjust seasoning as needed.
• Slice meat and cut ribs apart. Arrange all on a platter, spoon sauce over and serve.

PORK LOIN MARINATED IN PAPRIKA AND HERBS

Steps:

• Crush the garlic with a press or in a mortar. Add the remaining ingredients, except the pork, and make into a paste. Toss the cubed pork with the paste in a bowl or smear onto the whole tenderloin. Marinate in the refrigerator for at least 24 hours.
• Coat a large skillet with olive oil and heat until smoking. If using the whole tenderloin, slice it into 1/2-inch slices. Add slices or cubes to the skillet and brown on all sides. Reduce the heat to medium and cook until just done, 10 to 15 minutes. Taste, and add more salt if necessary.

CREAMY PAPRIKA PORK

Steps:

• Toss pork with flour and seasonings. In a large skillet, heat butter over medium heat; saute pork until lightly browned, 4-5 minutes., Add cream; bring to a boil, stirring to loosen browned bits from pan. Cook, uncovered, until cream is slightly thickened, 5-7 minutes., Serve with noodles. If desired, sprinkle with parsley.