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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


  • 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


  • 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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    Average Rating:
      Feb 23, 2021

      I made my own egg noodles, so needed more sauce than this recipe would make. I didn't have any cream on hand, so made a white sauce with whole milk and used chicken fat and a little bacon fat instead of butter for the white sauce and chicken bouillon for the salt in the white sauce. I used about a tsp smoked paprika (that's all I had) and 2 tsp regular paprika because we like a little, not a lot of spice. I used about a tsp or two of flour more than the recipe called for to coat the pork in. Again, used whole milk for the cream in the recipe. Otherwise I made it as directed and it turned out great! Of course while cream would have been deliciously decadent, everyone liked this and ate it right down. Thanks for the recipe!

    • justmbeth
      Feb 21, 2021

      Awesome and easy...what could be better! I used all smoked paprika. I found the pork to be very tender.

    • nickigunn
      Jan 11, 2021

      So good. This last time I decided to sub 1 tsp smoked paprika for fun. Wow, that takes it to another level. Great as written, love it with the suggested sub. It's now in our rotation. Also reheats well for next day lunch.

    • Alicia
      Nov 19, 2020

      No comment left

    • Lisa
      Oct 21, 2020

      I’ve made this probably ten times now and we love it, but I sautéed onion, garlic and fresh sliced mushrooms and then add the pork. I add four tablespoons of a combo of either sweet or smoked paprika and I season the noodles with salt, pepper, parsley, a little paprika which punches up the flavor and sometimes a dash of onion or garlic powder.

    • Kimosaabe
      Sep 13, 2020

      Excellent. Used two tablespoons of hot Hungarian paprika and two tablespoons of smoked paprika.

    • 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.