When I lived in São Paulo one of my favorite dishes was the paprika schnitzel from a German restaurant called “Jucalemão“. Sauteed pork cutlets, pounded thin, were served hidden beneath a sea of deliciously creamy sauce, bright with the color of paprika, and paired with three big potato dumplings (knodels). I learned of Jucalemão at age 19 from my first boyfriend, and my last visit was 14 years (or…. two boyfriends and a husband ;-)) later. When I left Brazil for good, I never returned. Whenever we come back to São Paulo for a visit I intend to stop by with Phil, but something always prevents us. As a result, I have a permanent craving for that fantastic dish. I’ve ordered pork paprikash in other places (even in Germany!), but it was not as I remember it from Jucalemão. So, when I got a feed from Martha Stewart Everyday Food with the two magical words on the subject, a deep feeling of nostalgia hit me. I had to make it, even though I knew it would be a different take on the dish of my past.
(adapted from Martha Stewart’s Everyday Food)
Coarse salt and ground pepper
1 pork tenderloin (about 1 pound), halved lengthwise, cut in slivers
2 tablespoons sweet paprika
2 tablespoons olive oil
1 medium shallot, chopped
1 can (14 ounces) whole peeled tomatoes in juice
1/2 cup sour cream
Bring a large pot of salted water to a boil. Cook noodles until tender; drain and return to pot. Stir in a little olive oil to prevent them from sticking, cover and set aside. Meanwhile, in a medium bowl, combine pork with 1 tablespoon paprika; season with salt and pepper, and toss to coat. Heat 1 tablespoon oil in a skillet, when very hot add the pork slivers, tossing occasionally, until lightly browned on all sides, 3 to 5 minutes. Transfer to a plate.
Return skillet to stove; reduce heat to medium. Add remaining tablespoon oil and shallots; cook until the pieces are soft, 4 to 5 minutes. Add pork, remaining tablespoon paprika, tomatoes with their juice, and 1/2 cup water; bring to a boil. Reduce to a simmer; cook, until sauce is slightly thickened, breaking up the tomatoes with a spoon,about 5 minutes.
Remove skillet from heat, and stir in sour cream; season with salt and pepper. If necessary, warm it up over very gentle heat, just briefly. Serve paprikash over noodles.
to print the recipe, click here
Comments: I had never treated pork tenderloin by this method of cutting in slices and stir-frying. I toned down my expectations, assuming it would turn out too dry. Well, we both enjoyed our meal quite a bit. It doesn’t have the complexity of a similar preparation using pork butt or shoulder, but it was flavorful enough with all the paprika, and cooked so fast that I can see myself adapting other sauces and seasonings to bring tenderloin to our table. Until now, I’d always resorted to either the 7-6-5 method, or butterflying it and grilling (Phil’s favorite kind).
As to the pork paprikash of my past, maybe I should contact the restaurant. I got this craving, and January is still pretty far away… 😉
ONE YEAR AGO: Roasted Tomato Soup
TWO YEARS AGO: Auvergne Rye Bread with Bacon
THREE YEARS AGO: Anticipation
12 thoughts on “PORK PAPRIKASH”
I’d like to make paprikash (chicken or pork) one of these days but am holding out for the long, slow cooking traditional method. This is a very interesting technique though.
Coincidentally, I’m thawing a 2 pound chunk of tenderloin right now. Still debating on pork satay or a home version of Chinese style bbq’d pork though it’s not very fatty and I don’t want it to dry out too much. Either or both to be done on the propane bbq as it’s too hot to cook inside.
I am soooo looking forward to cooking again! And simple stuff will be on our menu for a while, that’s for sure!
Oh.. this is so tempting to make! Now that you’ve followed Martha’s recipe.. do you have new ideas for tweaking it so it matches what you used to eat? xo Smidge
I am definitely doing something similar with citric flavors and herbs – endless possibilities, right? 😉
Looks good, Sally, but I hope you do contact the restaurant and they’ll supply the recipe for the dish of your dreams.
I use pork tenderloin for Asian stir fries and it works wonderfully well. It’s such a fine and versatile piece of meat.
Will try to do that soon, Marcia – wouldn’t it be amazing to be able to replicate the exact recipe at home?
I hope you get to the restaurant on this next trip. That’s a long time to wait for a craving. 🙂 This looks good. I’ve never prepared pork this way either. And I love the sound of the sauce – paprika has grown on me in the last few years.
Smoked paprika is also amazing, although I think it would be overpowering in this dish…
This sounds lovely and comforting.
Comforting in a “Summer-friendly” way….
yum!! This looks awesome, I love that you make and post about different food that would be totally outside of my comfort zone. Everything seems so much more enticing with your scrumptious looking pictures 🙂