Paprika Pork

Elevate your weeknight dinner routine with this rich and flavorful Paprika Pork recipe! Tender pork loin medallions are seared to golden perfection, then simmered in a velvety, paprika-infused cream sauce enriched with garlic, onions, and aromatic thyme. Smoked paprika takes center stage, lending a warm, smoky depth to the dish, while a splash of chicken stock and heavy cream creates a luscious, restaurant-worthy sauce. Ready in just under an hour, this one-pan wonder is as easy as it is indulgent, making it an ideal choice for cozy family dinners or entertaining guests. Serve it over creamy mashed potatoes, fluffy rice, or with crusty bread to sop up every last drop of the irresistible sauce. Garnished with fresh parsley for a bright, herbaceous finish, Paprika Pork will quickly become a mainstay in your meal rotation!

Nutriscore Rating: 60/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1.5 lbs Boneless pork loin
• 2 tbsp Smoked paprika
• 3 large Garlic cloves
• 2 tbsp Olive oil
• 1 cup Chicken stock
• 0.5 cup Heavy cream
• 1 medium Onion
• 1 tbsp All-purpose flour
• 1 tsp Dried thyme
• 1 tsp Salt
• 0.5 tsp Black pepper
• 2 tbsp Fresh parsley

Directions

Step 1

Pat the pork loin dry with paper towels and slice it into 1-inch thick medallions. Season both sides with salt, black pepper, and 1 tablespoon of smoked paprika.

Step 2

Peel and finely mince the garlic cloves. Dice the onion into small, evenly sized pieces.

Step 3

In a large skillet or sauté pan, heat 2 tablespoons of olive oil over medium-high heat. Once hot, place the pork medallions in the pan, ensuring they are not overcrowded. Sear each side for 2-3 minutes until golden brown. Remove the pork from the pan and set aside.

Step 4

Lower the heat to medium and add the diced onion to the same pan. Sauté for 3-4 minutes until softened and translucent, stirring frequently.

Step 5

Add the minced garlic and the remaining 1 tablespoon of smoked paprika to the pan. Cook for 1 minute, stirring constantly, to bloom the spices.

Step 6

Sprinkle 1 tablespoon of flour over the onions and garlic, stirring to coat. Cook for 1-2 minutes to eliminate the raw flour taste.

Step 7

Gradually pour in the chicken stock, stirring continuously to create a smooth sauce. Bring to a simmer and add the dried thyme.

Step 8

Return the seared pork medallions to the pan, ensuring they are submerged in the sauce. Cover the skillet with a lid and simmer for 15-20 minutes on low heat, or until the pork is tender and cooked through.

Step 9

Stir in the heavy cream and let the sauce simmer uncovered for an additional 5 minutes, allowing it to thicken slightly.

Step 10

Taste the sauce and adjust seasoning with additional salt and pepper, if needed.

Step 11

Garnish with freshly chopped parsley before serving. Pair with mashed potatoes, rice, or crusty bread to soak up the flavorful sauce.

Nutrition Facts

Serving size	(707.6g)

Amount per serving	% Daily Value*
Calories	907.5

Total Fat 73.8g	0%
Saturated Fat 28.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 141.3mg	0%
Sodium 2546.8mg	0%
Total Carbohydrate 37.2g	0%
Dietary Fiber 8.5g	0%
Total Sugars 9.6g
Protein 19.3g	0%

Vitamin D 0IU	0%
Calcium 139.4mg	0%
Iron 6.7mg	0%
Potassium 726.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 74.6%

Protein: 8.7%

Carbs: 16.7%