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
Author:
prep time: 10 Mcook time: 25 Mtotal time: 35 M

ingredients:

  • 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

instructions:

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




Enjoy!

19 comments:

  1. 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.

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

      Delete
  2. wow what a lucky family to have this fabulous meal!

    ReplyDelete
    Replies
    1. Thanks, Claudia! It was great! Love the veggies that way!

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

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

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

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

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

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  6. 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!!!

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

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  7. 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

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

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

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

      Delete
  9. 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.

    ReplyDelete
    Replies
    1. 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

      Delete
  10. As reported by Stanford Medical, It is in fact the ONLY reason this country's women live 10 years more and weigh 19 KG lighter than we do.

    (And realistically, it has absolutely NOTHING to do with genetics or some secret-exercise and absolutely EVERYTHING related to "how" they eat.)

    P.S, I said "HOW", not "WHAT"...

    TAP on this link to see if this brief test can help you discover your real weight loss potential

    ReplyDelete


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~ Argus Hamilton

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I am happy to hear what you have to say, and appreciate your taking the time to stop by and leave a comment.

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Pam



You know,

nobody can ever

cook as good as

your Mama.

~ Paula Deen


You know, nobody can ever cook as good as your mama. Paula Deen
Read more at: https://www.brainyquote.com/quotes/paula_deen_431843?src=t_cook
You know, nobody can ever cook as good as your mama. Paula Deen
Read more at: https://www.brainyquote.com/quotes/paula_deen_431843?src=t_cook

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THIS BLOG LAUNCHED OCTOBER 29, 2009

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