Smoked Paprika Pork Fillet Recipes

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PAPRIKA PORK



Paprika pork image

This superhealthy pork one-pot is a midweek miracle. Serve with rice or noodles for an everyday favourite

Provided by Good Food team

Categories     Dinner, Main course

Time 35m

Number Of Ingredients 9

1 tbsp olive oil
2 onions, finely sliced
400g pork fillet, trimmed of any fat, cut into thick strips
250g pack mushroom, sliced
1 ½ tbsp smoked paprika
1 tbsp tomato purée
200ml chicken stock
100ml soured cream
egg noodles, tagliatelle or rice, to serve

Steps:

  • Heat the oil in a large pan, tip in the onions and cook for 10 mins until soft and golden. Add the pork and mushrooms and cook on a high heat for 3-4 mins until browned. Add the paprika and cook for 1 min more.
  • Stir in the tomato purée, then pour on the stock and simmer for 5-8 mins until the pork is cooked through. Finally, mix in the soured cream and some seasoning. Serve with egg noodles, tagliatelle or rice, and an extra dollop of soured cream, if you like.

Nutrition Facts : Calories 257 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 27 grams protein, Sodium 0.35 milligram of sodium

CREAMY PAPRIKA PORK



Creamy Paprika Pork image

When I was little, I would often ask my mom to make "favorite meat." She knew I was requesting this homey pork recipe. It's been in my family for more than 30 years and it's still a favorite! -Alexandra Barnett, Forest, Virginia

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

1 pork tenderloin (1 pound), cut into 1-inch cubes
1 teaspoon all-purpose flour
4 teaspoons paprika
3/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter
3/4 cup heavy whipping cream
Hot cooked egg noodles or rice
Minced fresh parsley, optional

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.

Nutrition Facts : Calories 320 calories, Fat 23g fat (14g saturated fat), Cholesterol 122mg cholesterol, Sodium 524mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 24g protein.

SLOW-COOKER SMOKED PAPRIKA PORK



Slow-Cooker Smoked Paprika Pork image

Add smoky flavor to your dinner with slow cooked paprika pork that's served with rice.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 4h45m

Yield 6

Number Of Ingredients 11

3 large cloves garlic, finely chopped
1 teaspoon smoked paprika
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground pepper
1 tablespoon olive oil
2 pork tenderloins (1 lb each)
1/2 cup whipping cream
2 pouches (8.8 oz each) microwavable long-grain and wild rice mix
2 slices bacon, crisply cooked, crumbled
Chopped fresh chives, if desired

Steps:

  • Spray 5- to 6-quart oval slow cooker with cooking spray. In small bowl, mix garlic, paprika, salt, cumin and pepper. Stir in oil. Pat pork dry with paper towels. Rub paprika mixture all over pork. Place in slow cooker.
  • Cover; cook on High heat setting 1 hour. Reduce heat setting to Low; cook 3 hours 30 minutes longer or until pork is very tender.
  • Remove pork from slow cooker to serving platter; cover to keep warm. Pour drippings from slow cooker into 12-inch skillet. Heat to boiling over medium-high heat. Stir in whipping cream. Boil until slightly thickened, about 6 to 7 minutes.
  • Meanwhile, cook rice in microwave as directed on package. Spoon rice around pork on platter. Drizzle sauce over pork. Sprinkle with bacon and chives.

Nutrition Facts : Calories 380, Carbohydrate 25 g, Fiber 1 g, Protein 36 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 840 mg

PORK PAPRIKASH



Pork Paprikash image

Tender cubes of pork tenderloin make this satisfying Hungarian-style dish easy enough to make on a weeknight. Two kinds of paprika-sweet and smoked-gives the sauce extra depth of flavor, while a bit of cayenne lends a subtle kick of heat. Make this a meal by serving it over egg noodles or pappardelle, topped with a dollop of sour cream and a sprinkling of fresh dill.

Provided by Justin Chapple

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 15

Kosher salt and freshly ground black pepper
4 tablespoons canola oil
One 1 1/2-pound pork tenderloin, cut into 1 1/2-inch pieces
2 tablespoons unsalted butter
1 medium onion, halved and thinly sliced
4 garlic cloves, thinly sliced
2 tablespoons sweet paprika
1 tablespoon smoked paprika
1/2 teaspoon cayenne pepper
3 tablespoons all-purpose flour
2 cups low-sodium chicken broth
One 15-ounce can crushed tomatoes
8 ounces egg noodles or pappardelle
1/4 cup sour cream, plus more for serving
Dill sprigs, for serving

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.

MARY'S PAPRIKA PORK IN A POT



Mary's paprika pork in a pot image

Delicious and simple paprika pork dish, easy to make, great for home freezing

Provided by Mary Cadogan

Categories     Dinner, Lunch, Main course, Supper

Time 1h

Number Of Ingredients 5

3 onions , thinly sliced
600g pork fillet
2 tbsp paprika
300ml/½ pint chicken or vegetable stock
100ml crème fraîche (about half a tub)

Steps:

  • Heat 2 tbsp oil in a pan add the onions and fry for 10-15 minutes, stirring occasionally until softened and lightly coloured.
  • Cut the pork into sizeable chunks, then add to the pan and stir over a fairly high heat to seal and brown them all over. Stir in the paprika, cook briefly, then add the stock and bring to the boil.
  • Cover and cook for 30-35 minutes, until the pork is tender. Stir in the crème fraîche and simmer for a further 2 minutes. (You can prepare the dish to this point up to 2 days ahead or freeze for up to 3 months.) If you have a few chives or a bit of parsley handy, snip this over the pork before serving with rice and a green vegetable - broccoli or stir-fried cabbage make the perfect accompaniment to this simple but delicious dish.

Nutrition Facts : Calories 357 calories, Fat 18.7 grams fat, SaturatedFat 7.6 grams saturated fat, Carbohydrate 11.3 grams carbohydrates, Fiber 1.3 grams fiber, Protein 36.5 grams protein, Sodium 0.52 milligram of sodium

SMOKY PAPRIKA PORK



Smoky Paprika Pork image

Lovely simple pork-dish. Adapted from a James Martin recipe, he used 1 tablespoon of salt and to my taste that was far too much, but feel free to add more! I use a mix of sweet and hot smoked paprika powder. Marinating time not included

Provided by PetsRus

Categories     Very Low Carbs

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

1 1/2 lbs pork tenderloin (approx)
1 1/2 tablespoons paprika, your own choice,sweet,hot or smoked
1 teaspoon grated lemons, zest of or 1 teaspoon lime zest (optional)
1 teaspoon dried thyme
1 teaspoon dried oregano
1 clove garlic, crushed
1 -2 teaspoon salt
fresh ground pepper
1 1/2 tablespoons olive oil
lemon slice, to serve

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.

Nutrition Facts : Calories 259.2, Fat 11.4, SaturatedFat 2.8, Cholesterol 110.7, Sodium 672.1, Carbohydrate 2.1, Fiber 1.2, Sugar 0.3, Protein 35.6

GRILLED PORK CHOPS WITH SMOKED PAPRIKA RUB



Grilled Pork Chops with Smoked Paprika Rub image

A lot of purchased barbecue sauces are really high in sugar. If you need to watch the amount of sugar in your diet, try grilling pork chops with this flavorful rub, instead. The rub goes on in advance so the flavors can penetrate the chops.

Provided by Bibi

Categories     BBQ & Grilled Pork Chops

Time 8h45m

Yield 6

Number Of Ingredients 8

6 (5 ounce) boneless pork loin chops, cut 1-inch thick
avocado cooking oil spray
1 ½ tablespoons smoked paprika
1 ½ teaspoons kosher salt
¾ teaspoon freshly ground black pepper
½ teaspoon onion powder
½ teaspoon granulated garlic
⅛ teaspoon cayenne pepper, or to taste

Steps:

  • Combine smoked paprika, salt, pepper, onion powder, garlic, and cayenne in a small bowl.
  • Pat chops dry with a paper towel and evenly distribute dry ingredient mixture on front and back of each chop. With fingertips, lightly rub dry ingredient mixture into the chops on both sides.
  • Place chops on a plate and cover with plastic wrap. Refrigerate for at least 8 hours.
  • Remove rubbed chops from the refrigerator and allow to come to room temperature, about 20 minutes.
  • While chops are getting to room temperature, clean the grate of an outdoor gas grill and preheat to medium heat.
  • When the grill is ready, lightly spray chops with avocado oil spray.
  • Lightly oil the grill grates, place chops on the grill, and cook for about 3 minutes. Rotate chops 90 degrees to create a criss-cross grill pattern and continue grilling for 3 minutes. Turn chops and grill until pork chops are no longer pink inside, about 4 minutes more. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
  • Remove to a serving platter and allow to rest under a foil tent, for about 5 minutes. Serve warm.

Nutrition Facts : Calories 226.7 calories, Carbohydrate 1.5 g, Cholesterol 94.9 mg, Fat 10.1 g, Fiber 0.5 g, Protein 30.9 g, SaturatedFat 3.5 g, Sodium 548.9 mg

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