Paprika pork

Paprika pork

Smoked paprika gives this dish a warm, spicy flavour. It works just as well using chicken or turkey instead of pork.

By , 21 September 2015
Paprika pork
  • Ready in: 35 mins
  • Serves: 4
  • Price: £1.64 per serving
Nutritional Info
Each 100g serving contains
  • Fat med
  • Saturates med
  • Sugars low
  • Salt med
  • Energy 1055KJ 252KCAL
of your reference intake.
Typical energy values per 100g: 1055kJ/252kcal.
  • 590g Butcher's Selection Pork Loin Steaks, trimmed
  • 2 tbsp sunflower oil
  • 1 large onion, thinly sliced
  • 350g mushrooms, sliced
  • 1 level tbsp smoked paprika
  • 250ml chicken stock, made with 1 stock cube
  • 3 level tbsp tomato purée
  • 2 level tsp cornflour
  • 4 level tbsp reduced fat soured cream
  • Boiled rice to serve
  • Cut the pork loin into strips about the size of your finger. Heat 1 tbsp of the oil in a large frying pan and cook the pork in two batches until browned. Tip into a bowl along with the meat juices.

  • Heat the rest of the oil in the pan, add the onion and cook over a medium heat for 3 minutes until soft but not coloured. Add the mushrooms and cook for another 8 minutes.

  • Return the pork to the pan and stir until hot. Stir in the paprika, chicken stock and tomato purée, then simmer for 5 minutes.

  • Mix the cornflour with 3 tbsp cold water and add to the pan, stirring. Bring to the boil, remove from the heat and stir in the soured cream. Serve with rice.