Hungarian Pork and Potatoes
Forget going out to eat or ordering takeout every time you crave Eastern European food. Try making Hungarian Pork and Potatoes at home. For $2.49 per serving, you get a beverage that serves 4. Watching your figure? This gluten free recipe has 461 calories, 38g of protein, and 19g of fat per serving. This recipe from Foodnetwork requires olive oil, pork tenderloin, green cabbage, and low fat sour cream. Plenty of people made this recipe, and 251 would say it hit the spot. From preparation to the plate, this recipe takes roughly 35 minutes. Taking all factors into account, this recipe earns a spoonacular score of 98%, which is excellent. Similar recipes are Hungarian Paprika Potatoes, Hungarian Pork Stew, and Hungarian Pork Goulash.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 20 minutes
Ingredients:
2 tablespoons apple cider vinegar
3 tablespoons chopped fresh herbs (such as dill and/or parsley)
1/2 head green cabbage, shredded
Kosher salt
1 tablespoon packed light brown sugar
1/3 cup low-fat sour cream
1 cup low-sodium chicken broth
2 tablespoons extra-virgin olive oil
1 onion, sliced
1 large pork tenderloin (about 1 1/4 pounds)
1 pound small red-skinned potatoes, chopped
1 tablespoon sweet paprika, plus more for topping
Equipment:
oven
dutch oven
baking sheet
kitchen thermometer
pot
Cooking instruction summary:
Preheat the oven to 425 degrees F. Rub the pork all over with 2 teaspoons paprika and 1/2 teaspoon salt. Heat 1 tablespoon olive oil in a large Dutch oven or pot over medium-high heat. Add the pork and cook, turning until browned, 3 minutes. Remove to a rimmed baking sheet. Roast until a thermometer inserted into the center reaches 145 degrees F, about 18 minutes. Let rest 5 minutes. Meanwhile, wipe the pot clean and heat the remaining 1 tablespoon olive oil over medium-high heat. Add the potatoes and cook, stirring occasionally, until lightly browned, 4 minutes. Stir in the cabbage, onion, the remaining 1 teaspoon paprika and 1/2 teaspoon salt. Cover and cook, stirring occasionally, until the cabbage wilts slightly, about 4 minutes. Add the broth and brown sugar. Bring to a boil, then reduce the heat to medium low; cover and cook until the vegetables are tender, 8 to 10 minutes. Stir in the vinegar. Increase the heat to medium high; cook until the sauce is reduced, 4 minutes. Add the herbs. Slice the pork; serve with the vegetables. Top with the sour cream and more paprika.
Step by step:
1. Preheat the oven to 425 degrees F. Rub the pork all over with 2 teaspoons paprika and 1/2 teaspoon salt.
2. Heat 1 tablespoon olive oil in a large Dutch oven or pot over medium-high heat.
3. Add the pork and cook, turning until browned, 3 minutes.
4. Remove to a rimmed baking sheet. Roast until a thermometer inserted into the center reaches 145 degrees F, about 18 minutes.
5. Let rest 5 minutes.
6. Meanwhile, wipe the pot clean and heat the remaining 1 tablespoon olive oil over medium-high heat.
7. Add the potatoes and cook, stirring occasionally, until lightly browned, 4 minutes. Stir in the cabbage, onion, the remaining 1 teaspoon paprika and 1/2 teaspoon salt. Cover and cook, stirring occasionally, until the cabbage wilts slightly, about 4 minutes.
8. Add the broth and brown sugar. Bring to a boil, then reduce the heat to medium low; cover and cook until the vegetables are tender, 8 to 10 minutes. Stir in the vinegar. Increase the heat to medium high; cook until the sauce is reduced, 4 minutes.
9. Add the herbs. Slice the pork; serve with the vegetables. Top with the sour cream and more paprika.
Nutrition Information:
covered percent of daily need
