dinner · pork

Hungarian Pork Tenderloin & Potatoes

It’s another football Sunday in this household! Unfortunately, my beloved Broncos weren’t playing (on TV in this market), but I still managed to squeeze a few games in for my viewing pleasure.

We had an eventful morning, waking up suuuuper early to get ready for our Save-The-Date pictures (squee!) and then had an AMAZING brunch at R&J Supper Club. After that, though, I was free to be lazy on the couch. I cooked up a casserole for an early dinner (to be posted ASAP) but other than that, I haven’t moved an inch this whole afternoon.

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I made this fantastic dinner last weekend but haven’t gotten around to posting it until now. I have professed my love for pork tenderloin time and time again, and this time was no different. As long as you roast it until it reaches 145 degrees, you’ll get the most tender, delicate pork every single time.

I have to admit, the potato & cabbage mixture could’ve used a bit more salt. I have a habit of under-seasoning things because I’m so scared I’ll over salt them, and that’s not a good habit to have. You can always add salt on each serving, so I guess there’s that. The tanginess of the apple cider vinegar was a nice touch, and it worked well with the cabbage and potatoes.

I doused my serving with a heavy dollop of sour cream since I’m a sour cream fanatic. You really should get the “light” sour cream; it doesn’t taste any different than the full-fat version and it has less guilt! Try it out when you make this recipe.

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Hungarian Pork Tenderloin and Potatoes

  • Servings: 4-6
  • Time: 45 mins
  • Difficulty: Medium
  • Print

Paprika-rubbed, roasted pork tenderloin pairs perfectly with this mix of cabbage and potatoes.

Ingredients

  • 1 large pork tenderloin
  • 2 TBS. paprika
  • 2 TBS. olive oil
  • 1 pound yellow or Yukon gold potatoes, chopped into bite-size pieces
  • 1 small cabbage, shredded
  • 1 onion, sliced
  • 1 cup chicken broth
  • 1 TBS. light brown sugar
  • 2 TBS. apple cider vinegar
  • 2 tsp. dill weed
  • Sour cream, for serving

Directions

  1. Preheat oven to 425 degrees. Rub pork all over with 2 tsp. of paprika, and 1/2 tsp salt. Heat olive oil over medium heat in a large pot. Add pork and sear on all sides, cooking for about 3 minutes. Transfer pork to a rimmed baking sheet and place in preheated oven. Roast for about 18 minutes or until pork register 145 degrees on a meat thermometer.
  2. Add remaining olive oil to pot and heat over medium heat. Add potatoes and cook, stirring occassionally, until lightly brown, about 4 minutes. Stir in cabbage, onion, remaining paprika and sprinkle in some salt. Cover and cook, stirring occassionally, until cabbage wilts slightly, about 4 minutes.
  3. Add chicken broth to the pot and brown sugar. Bring to a boil and then reduce heat to medium low. Cover and cook until veggies are tender, 8-10 minutes. Stir in the vinegar. Increase heat to medium high and cook until the sauce is slightly reduced, about 4 minutes.
  4. Add dill to the pot. Slice pork and serve with the veggies and a dollop of sour cream, plus more paprika as needed.

Step-By-Step Instructions

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Preheat oven to  425 degrees. Rub pork all over with 2 tsp. paprika and 1/2 tsp. salt. Heat 1 TBS. of olive oil over medium heat in a large pot. Add the pork and sear on all sides, cooking about 3 minutes. Transfer to a rimmed baking dish and roast in preheated oven for about 18 minutes or until a meat thermometer reads 145 degrees. Let rest before slicing.

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Heat remaining olive oil in same pot as before over medium high heat. Add potatoes and cook, stirring, until lightly browned, about 4 minutes.

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Stir in cabbage, onion and remaining paprika and salt. Cover and cook, stirring, until cabbage wilts slightly, about 4 minutes.

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Add broth and brown sugar. Bring to a boil, then reduce the heat to medium low; cover and cook until veggies are tender, about 8-10 minutes. Stir in the vinegar. Increase heat to medium high; cook until sauce is reduced, about 4 minutes. Add the dill.

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Slice pork and serve with veggies and a dollop of sour cream, adding more paprika if needed. Pork should look like this when sliced! Slightly pink on the inside is a okay. In fact, it’s perfect.

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This is all the leftover I had that I took to lunch for the last week! This meal is perfect for a family, but it makes a lot for little ‘ol me.

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