Pork doesn't get much better than this. I love the combination of pork with paprika and wine.
Whether you are cooking for a large crowd or just one, this pork with paprika and white wine sauce is a delicious, simple recipe that is perfect for celebrating special occasions.
There is a lot of sauce. I make the same amount when cooking for groups of people or just for my wife and myself. Any leftover sauce freezes well too.
Then all you need to do the next time you make this recipe is defrost the sauce and go for it.
As you can see from the photographs, this time I served the pork with paprika over polenta which was the way my parents always served it when I was growing up.
The recipe is equally as good served with rice, pasta or crusty bread.
If you like this recipe, you might like to try some of these too...
Recipe
Portuguese Pork Tenderloin With Paprika & White Wine Sauce
Yield:
6
Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
1 hour
Ingredients
- 3 pork tenderloins
- 4 tablespoons butter
- 2 tablespoons flour
- 3 sprigs of rosemary
- 1 handful of fresh parsley
- 1 tin of anchovies
- 2 cups beef or chicken stock. Homemade is best but not essential.
- 250ml dry white wine
- 100ml white wine vinegar
- 1 tablespoon cumin
- 1 tablespoon paprika
- 6 cloves garlic - skinned and roughly chopped
- ½ Spanish onion - roughly chopped
- 1 long sweet red pepper - roughly chopped
- 2 tablespoons extra virgin olive oil
- 125g lardons or bacon cut into small pieces
- Salt and pepper to taste
Instructions
- In a large pot, melt two tablespoon of butter and then add the anchovies.
- Move the anchovies around in the butter and break them up until they become a paste.
- Add the chopped onions and red pepper and fry until they become soft and the onion is translucent.
Pour in the white wine and stock and simmer while you make your herb paste. - Using a spice grinder or pestle and mortar, grind the parsley, rosemary, garlic, paprika and cumin into a paste with a little water. You could of course use a knife but it takes longer.
- Add this to the sauce and bring to a low simmer.
In another pan heat the olive oil and brown your tenderloins all over. You may need to do this in batches. - Add the browned tenderloins to the sauce, cover and simmer until cooked through. This should take about 20 minutes.
- Using the same pan you cooked your pork in, melt the remaining two tablespoons of butter.
- Add the flour and whisk into a paste. Add this to the sauce to thicken it.
- Just before serving add the vinegar and stir it in.
- Check for seasoning and add salt and pepper to taste.
Carve the meat at the table and serve on warmed plates covered with the sauce.
