Hungarian Pork and Potatoes

Total Time:
35 min
15 min
20 min

4 servings

  • 1 large pork tenderloin (about 1 1/4 pounds)
  • 1 tablespoon sweet paprika, plus more for topping
  • Kosher salt
  • 2 tablespoons extra-virgin olive oil
  • 1 pound small red-skinned potatoes, chopped
  • 1/2 head green cabbage, shredded
  • 1 onion, sliced
  • 1 cup low-sodium chicken broth
  • 1 tablespoon packed light brown sugar
  • 2 tablespoons apple cider vinegar
  • 3 tablespoons chopped fresh herbs (such as dill and/or parsley)
  • 1/3 cup low-fat sour cream
  • 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.

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