Hungarian Pork Tenderloin with Roasted Potatoes and Cabbage

 A chilly winter-time day calls for comfort food: 
potatoes and cabbage roasted alongside
pork tenderloin for a tasty meal. 

I’m a big fan of pork tenderloin, it’s an excellent cut of meat for cooking, simply because it’s versatile, fairly inexpensive, tasty and friendly with a wide variety of spices...

If there’s one ingredient that Hungary is undoubtedly associated with, it’s paprika, for sure.  Hungarian paprika is more than just a pretty color, it’s more complex that your basic grocery store paprika.

Ready for oven

Hungarian sweet paprika is dusty red and quite silky in texture.  There’s no heat or pungency with this spice, only a musky, red bell pepper flavor with a hint of astringency. 

Paprika has an affinity with all sorts of foods, from rice, beans and eggs, to seafood and lamb ~ which leads to this dish of pork with potatoes and cabbage, seasoned well with Hungarian sweet paprika, fennel and caraway seeds, salt and seasoned pepper. 

Some of my favorite flavors all roasted together!

Hope you like it also!

Hungarian Pork Tenderloin with Roasted Potatoes and Cabbage

Hungarian Pork Tenderloin with Roasted Potatoes and Cabbage

Yield: 3-4
prep time: 10 Mcook time: 25 Mtotal time: 35 M


  • 1 large pork tenderloin (about 1½ pounds)
  • 1 small head green cabbage, cut into 6 wedges
  • 1½ pounds small white potatoes
  • 2 tablespoons olive oil
  • 1 tablespoon Hungarian sweet paprika, divided
  • 1 teaspoon fennel seeds
  • 1 teaspoon caraway seeds
  • 2 teaspoon salt
  • 1 tablespoon seasoned pepper
  • ⅓ cup light sour cream


How to cook Hungarian Pork Tenderloin with Roasted Potatoes and Cabbage

  1. Preheat oven to 425°.
  2. Rub pork all over with 2 teaspoons paprika.
  3. Place in shallow roasting pan, sprayed with cooking spray.
  4. In a bowl, combine potatoes and cabbage with oil.
  5. Sprinkle with remaining 1 teaspoon paprika, fennel and caraway seeds, salt and seasoned pepper, toss well to coat and arrange alongside pork in pan.
  6. Roast until pork is cooked to desired doneness and vegetables are tender, about 25-30 minutes.
  7. Let rest for 5 minutes, slice.
  8. Top with sour cream and a sprinkling of paprika.
  9. Serve
Created using The Recipes Generator



Angie's Recipes said...

This is a hearty and very delicious meal. I love all the wonderful spices that you have used here. The tenderloin looks really juicy, flavourful and delicious, Pam.

Whats Cookin Italian Style Cuisine said...

wow what a lucky family to have this fabulous meal!

Anne in the kitchen said...

I am going to do this very soon. It sounds delicious.

Big Dude said...

Great looking, healthy meal Pam and I'm a tenderloin fan as well.

Debra Eliotseats said...

Mouth watering!!!!! What a delicious and comforting meal. Thanks, Pam!

Liz That Skinny Chick Can Bake said...

Wow, this sounds delicious, Pam! I have pork tenderloin in the freezer just waiting for a new recipe! I'll eat all the cabbage and Bill will eat all the potoatoes....perfect!!!

Pam said...

Thanks, Angie! It was really good and I'll be making it again soon. Easy and spicy goodness! Take care

Pam said...

Thanks, Claudia! It was great! Love the veggies that way!

Pam said...

Thanks, Anne! Hope you like it!

Pam said...

Thanks, Larry! The tenderloin was juicy and delicious, a great one-pan meal!

Pam said...

Thanks, Debra! It's at the top of my comfort food list, love it!

Pam said...

Hi Liz! Ha, enjoy! We both like potatoes and cabbage this way so we share it all. Thanks!

David said...

Pam, What a terrific looking meal! Love pork, love roasted potatoes, cabbage and Hungarian paprika. I do like the spicy version with chicken. Best of all, with just 2 of us, I'd have leftovers for a couple of days... Take Care, Big Daddy Dave

Rhodesia said...

How strange we had almost the same dish last night, it was delicious. Cheers Diane

Ron said...

Pam, this would certainly warm my tummy on a chilly (or not) day. I only wish pork tenderloin was inexpensive here as it's the highest-priced cut on the pig here and priced just behind the price of beef tenderloin. We use paprika often and I'm glad you mentioned the difference in the taste and texture of good Hungarian paprika.

Pam said...

Hi Dave! The leftovers were great! And the Hungarian paprika was perfect for it. Glad you like it, take care.

Pam said...

Funny, Diane! I bet yours was really good too. A great combo! Thanks and have a good rest of the week!

Pam said...

Hi Ron! Yes, there's a big difference in paprika, I almost always use Hungarian paprika, love the rich earthy taste of it. Too bad about the expensive tenderloin, it's a good cut of meat for sure. Thanks and take care

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