Best 9 Pork Loin In Sour Cream And Paprika Sauce Recipes

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Indulge in a culinary adventure with our tantalizing pork loin recipes, where succulent pork loin is transformed into a symphony of flavors. Embark on a journey through diverse culinary landscapes, from the comforting embrace of sour cream and paprika sauce to the vibrant zest of orange and honey. Each recipe promises a unique gustatory experience, catering to a range of palates and preferences. Whether you seek a creamy and rich indulgence or a sweet and tangy delight, our collection of pork loin recipes will surely satisfy your cravings.

Check out the recipes below so you can choose the best recipe for yourself!

PORK PAPRIKASH



Pork Paprikash image

Sweet paprika and sour cream share the spotlight with pork in this Hungarian classic, adding spice and creaminess to the dish. Buttered egg noodles soak up the sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 25m

Number Of Ingredients 10

Coarse salt and ground pepper
8 ounces wide egg noodles
1 tablespoon butter, cut into pieces
1 pork tenderloin (about 1 pound), excess fat and silver skin removed, halved lengthwise, then cut
2 tablespoons sweet paprika
2 tablespoons olive oil
1 medium onion, chopped
1 can (14 ounces) whole peeled tomatoes in juice
1/2 cup sour cream
Chopped parsley, for garnish (optional)

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.

PORK PAILLARDS WITH SOUR CREAM-PAPRIKA SAUCE



Pork Paillards with Sour Cream-Paprika Sauce image

Before making this dish, read our handy instructions on how to make pork paillards. This pan sauce is enriched with sour cream instead of butter. Serve the pork and sauce over egg noodles tossed with butter and finely chopped parsley.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 7

16 pork paillards
Salt and pepper
2 tablespoons grapeseed oil or safflower oil
1/4 cup dry white wine
1/2 cup low-sodium chicken stock
1/3 cup sour cream (or more to thicken)
1/4 teaspoon sweet or smoked paprika

Steps:

  • Season pork paillards on both sides with salt and pepper. Heat oil in a large skillet over medium-high heat. Add 5 or 6 paillards, and saute on 1 side until golden brown, 1 to 2 minutes. Flip, and saute paillards until cooked through, about 1 minute. Transfer to a plate. Repeat with remaining paillards.
  • Add dry white wine to skillet, and deglaze the pan, scraping brown bits from bottom with a wooden spoon, until wine reduces by half, about 1 minute. Add chicken stock and any plate juices. Reduce heat to medium, and simmer until sauce reduces by half, about 2 minutes. Gradually stir in sour cream and paprika. Season to taste, and sprinkle with more paprika if desired.

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.

HUNGARIAN TREASURE (SZEKELY GULYAS)



Hungarian Treasure (Szekely Gulyas) image

This combination of pork, sauerkraut, sour cream and paprika is heavenly served on buttery egg noodles with or without poppy seeds. Here's to great comfort food. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 3h25m

Yield 6 servings.

Number Of Ingredients 13

1-1/2 pounds pork tenderloin, cubed
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
2 tablespoons butter
1 large onion, chopped
6 garlic cloves, minced
1/2 teaspoon smoked paprika
2 packages (1 pound each) sauerkraut, rinsed and well drained
1/2 cup water
1-1/2 cups sour cream
1/2 teaspoon poppy seeds
Hot cooked buttered egg noodles

Steps:

  • Sprinkle pork with salt and pepper. In a large skillet, heat oil over medium-high heat; brown meat. Transfer meat to a 4- or 5-qt. slow cooker. In the same skillet, melt butter over medium-high heat. Add onion; cook and stir until tender, 6-8 minutes. Add garlic and paprika; cook 1 minute longer. Pour over meat. Add , sauerkraut and water., Cook, covered, on low until pork is tender, 3-4 hours. Stir in sour cream; sprinkle with poppy seeds. Serve with noodles.

Nutrition Facts : Calories 369 calories, Fat 25g fat (12g saturated fat), Cholesterol 79mg cholesterol, Sodium 1181mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 5g fiber), Protein 26g protein.

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

SOUR CREAM PAPRIKA PORK



Sour Cream Paprika Pork image

Make and share this Sour Cream Paprika Pork recipe from Food.com.

Provided by The Flying Chef

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

olive oil
2 (450 g) pork fillets (Also known as pork tenderloin just like steak, this is the fillet mignon of pork, it is more expensi)
flour
olive oil
30 -40 g butter
1 small onion, finely chopped
3 garlic cloves, Crushed
150 -200 g mushrooms, sliced (I use swiss brown but button mushrooms are fine)
1 tablespoon Worcestershire sauce
3 teaspoons tomato paste
1 1/2 teaspoons paprika
1 teaspoon chicken bouillon granule, concentrated (powder, cube or paste.. Mine is quite dense so you may have to adjust for taste depending on what yo)
180 ml sour cream
2 teaspoons lemon juice
1/4 cup water

Steps:

  • I make this a lot for me and my hubby I buy pork fillet that usually vary in weight from 420g-460g for the two of us and this is perfect for us.
  • Slice pork diagonally (allow 3-4 slices per person) and beat with a meat mallet to flatten slightly.
  • Heat some olive oil in a pan. Dust pork with flour and shake away any excess flour. Place pork in pan and cook until browned on both sides and tender.
  • For the Sauce.
  • Heat about a Tablespoon of olive oil in a pan, add onion and garlic and cook until soft. Add the butter to the pan along with the sliced mushrooms cook until mushrooms are tender.
  • Add Worcestershire sauce, tomato paste, paprika, water, chicken stock and lemon juice. Simmer for a few minutes and pour in sour cream stir until heated through.
  • To serve place sliced pork on plate and pour sauce over. I served mine with cauliflower mash and garlic butter vegetables.

Nutrition Facts : Calories 441.5, Fat 23.3, SaturatedFat 11.5, Cholesterol 177.5, Sodium 394.6, Carbohydrate 6.7, Fiber 1.1, Sugar 3.8, Protein 49.8

PORK CUTLETS WITH PAPRIKA SAUCE



Pork Cutlets With Paprika Sauce image

Provided by Pierre Franey

Categories     dinner, easy, quick, main course

Time 30m

Yield 4 servings

Number Of Ingredients 10

8 boneless pork loin cutlets, about 3 ounces each, trimmed of excess fat
Salt and freshly ground pepper to taste
1 tablespoon vegetable oil
1/2 cup finely chopped onion
2 teaspoons chopped fresh marjoram or 1 teaspoon dried
1 teaspoon finely chopped garlic
1 teaspoon paprika
2 tablespoons vodka or gin
1/2 cup fresh or canned chicken broth
1/4 cup sour cream

Steps:

  • Sprinkle the cutlets with salt and pepper.
  • Heat the oil in a skillet large enough to hold the cutlets in one layer. When the oil is very hot, add the meat and cook over medium high heat for about 5 minutes or until browned. Turn the slices and cook 5 minutes more.
  • Remove the fat from the skillet and scatter the onion, marjoram, garlic and paprika around the pork. Cook and stir until lightly browned. Add the vodka and chicken broth and bring to a boil. Simmer for 15 minutes. If there is too much liquid, reduce it. Stir in the sour cream; reheat but do not boil.

Nutrition Facts : @context http, Calories 327, UnsaturatedFat 8 grams, Carbohydrate 4 grams, Fat 18 grams, Fiber 1 gram, Protein 31 grams, SaturatedFat 4 grams, Sodium 578 milligrams, Sugar 1 gram, TransFat 0 grams

CREAMY PORK WITH SOUR CREAM SAUCE



Creamy Pork with Sour Cream Sauce image

Breaded pork cube steaks served with a wonderful sour cream sauce. Serve over hot cooked rice or potatoes. I usually double the recipe for the sauce.

Provided by KELLYGOFF

Categories     Meat and Poultry Recipes     Pork

Time 1h30m

Yield 8

Number Of Ingredients 13

1 egg, lightly beaten
1 tablespoon water
½ teaspoon crushed dried rosemary
¼ teaspoon black pepper
1 pinch garlic powder
3 tablespoons vegetable oil
3 pounds pork cube steaks
1 cup seasoned bread crumbs
2 tablespoons butter
¾ pound fresh mushrooms, coarsley chopped
1 (10.5 ounce) can condensed cream of chicken soup
1 cup sour cream
½ cup chicken broth

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • In a shallow dish, stir together egg, water, rosemary, black pepper, and garlic powder.
  • Heat vegetable oil in a large skillet over medium heat. Dip pork steaks into egg mixture, and coat with bread crumbs; brown pork 5 minutes on each side. Remove, and place in a 9x13 inch baking dish.
  • In the same skillet, heat butter over medium heat. Stir in mushrooms, and cook until tender. Stir in soup, sour cream, and chicken broth. Warm through, then pour over pork, and cover dish with aluminum foil.
  • Bake in a preheated oven for 1 hour.

Nutrition Facts : Calories 685.1 calories, Carbohydrate 15.8 g, Cholesterol 163 mg, Fat 52.9 g, Fiber 1.2 g, Protein 35.7 g, SaturatedFat 19.8 g, Sodium 652.3 mg, Sugar 1.9 g

PORK WITH PAPRIKA, MUSHROOMS, AND SOUR CREAM RECIPE - (4.3/5)



Pork with Paprika, Mushrooms, and Sour Cream Recipe - (4.3/5) image

Provided by Foodiewife

Number Of Ingredients 13

1 lb. pork loin, fat trimmed and cut into cubes about 1 inch square (I used 4 thick pork loin chops)
1 Tbsp + 1 Tbsp. sweet paprika (use Hungarian or Spanish paprika in a tin for best flavor)
salt and fresh ground black pepper for seasoning pork
2-3 Tbsp. olive oil (depending on your pan)
8-12 oz. cremini or white mushrooms, washed and cut into thick slices
2 Tbsp. tomato paste (my adaptation)
1 onion, finely chopped
1 T finely minced garlic
1/2 tsp. dried thyme
1/2 tsp dried caraway seeds, ground or crushed (optional, but good)*NOTE: I used the seeds whole
1 can petite dice tomatoes plus juice
1/2 cup chicken stock (I used my homemade chicken stock)
2/3 cup light sour cream

Steps:

  • Trim all visible fat from pork chops or pork loin roast, then cut meat into cubes about 1 inch square. Put pork in a bowl and toss with 1 T sweet paprika, salt, and fresh ground black pepper. Heat 1 T olive oil in a heavy frying pan with a tight-fitting lid. Brown pork over medium-high heat, turning several times so all sides are nicely browned, about 5-6 minutes. Remove pork to another dish and add 1 T more olive oil to the pan, add sliced mushrooms and cook until nicely browned and all liquid has evaporated, about 5 minutes more. Remove mushrooms to same dish with the pork. Add a little more olive oil if needed, then add chopped onion and cook until just starting to brown, about 3-5 minutes. Then add minced garlic, tomato paste, other 1 T paprika, dried thyme, and ground or crushed caraway seeds (if using) and cook about 1-2 minutes. Add petite diced tomatoes with juice and chicken stock, bring to a simmer, and cook about 10 minutes, or until the mixture is slightly thickened and flavors are well-blended. After 10 minutes add the browned pork cubes and mushrooms back into the pan, cover and simmer about 10 minutes more, or until pork is hot and cooked through. Turn off heat, stir in sour cream, and serve hot. This can be served over rice or noodles, or as by itself. If you're making more than will be eaten at once I would add the sour cream to only the amount you're going to eat; then reheat leftovers and add sour cream to them right before eating.

Tips:

  • Choose high-quality pork loin: Look for pork loin that is fresh, firm, and has a light pink color. Avoid any pork loin that is brown or has an off odor.
  • Sear the pork loin before braising: Searing the pork loin creates a flavorful crust and helps to lock in the juices. Make sure to sear the pork loin over medium-high heat until it is browned on all sides.
  • Use a good quality sour cream: The sour cream is a key ingredient in this recipe, so it is important to use a good quality sour cream. Look for sour cream that is thick and creamy, and avoid any sour cream that is watery or thin.
  • Add vegetables to the sauce: Adding vegetables to the sauce is a great way to add extra flavor and nutrition. Some good vegetables to add to the sauce include onions, carrots, celery, and mushrooms.
  • Serve the pork loin with a side of egg noodles or mashed potatoes: Pork loin in sour cream and paprika sauce is a delicious and comforting dish that is perfect for serving with a side of egg noodles or mashed potatoes.

Conclusion:

Pork loin in sour cream and paprika sauce is a classic dish that is easy to make and always a crowd-pleaser. With its tender pork loin, creamy sauce, and flavorful paprika, this dish is sure to be a hit at your next dinner party. So next time you are looking for a delicious and easy pork loin recipe, give this one a try!

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