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Creamy Paprika Pork

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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

Ingredients

  • 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

Directions

  • 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.


Test Kitchen Tips
  • For a spicy kick, substitute hot paprika for sweet.
  • Always store paprika in the refrigerator to keep its flavor fresh.
  • Nutrition Facts
    3/4 cup pork mixture: 320 calories, 23g fat (14g saturated fat), 122mg cholesterol, 524mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 24g protein.

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    Reviews

    Click stars to rate
    Average Rating:
    • Julie
      Apr 15, 2020

      This was discovered during a meal planning session to get through lockdown. It's amazing, so simple and yummy. I don't usually eat pork, I find it boring, but this is great. Thanks.

    • Lorraine
      Mar 3, 2020

      Ashley, as soon as I read the recipie directions I questioned it immediately then after I saw your comment I was like well there ya go. You should never boil milk or cream when it is for a sauce. It cause it to look curdled and separate from the rest.

    • Jes
      Oct 27, 2019

      This recipe is great. If it seemed bland you just needed to adjust the seasonings. To Ashley: I wonder if you should try cooking it in a different skillet, maybe it’s the cast iron that is causing the issue

    • Ashley
      Oct 19, 2019

      I’m giving this 5 stars because I know that it would be amazing! However, I’ve made it three times now and every time something happens to my sauce. I followed the recipe 100% and my sauce keeps separating! I don’t know what I’m doing wrong, I even took it off the heat a minute earlier than recommended once my sauce was starting to thicken. I use cast iron so I know it holds heat longer. Does anyone have any recommendations? I am desperate for this to turn out well. It still has an incredible flavor so I’ve just been added butter, salt and pepper to my noodles instead of the sauce.

    • Lisa
      Sep 26, 2019

      I made the folllowing changes: first I sautéed sliced/semi diced red onion, two garlic gloves smashed and chopped and sliced mushrooms. I added the pork to that which had almost two TBSP of paprika and then added a cup of cream. Very good. The noodles I seasoned with salt, pepper, a little butter and paprika.

    • Beverley
      Sep 19, 2019

      I added red pepper, mushroom, garlic powder and lemon juice. Also a little extra heavy cream and dried parsley. The meal was delicious and my family enjoyed it and asked for it to be saved. I'd call it a success. Thank you.

    • 30yearcook
      May 23, 2018

      Found this to be a little bland. I'll add extra spice next time, but will make it again.

    • doreensanzone
      May 2, 2018

      Delicious! I made it exactly as written. Super easy and lightning fast to prepare. The sauce is outstanding , I’ll definitely prepare it again soon. Thanks for sharing this recipe.

    • cynandtom
      Dec 21, 2017

      I have never made a dish like this before. It was creamy and delicious. I added butter, s & p, and Parm., to the egg noodles and then tossed with the pork.