If you’ve read our about page, you know that we love venturing out of the U.S. for dinner… via the menu. It’s just SO DANG FUN to experience the flavors, spices, and cooking styles of other countries. It’s also a fantastic opportunity to teach the ones you love a few things about that country and it’s people, including where it is on a map (just pull one up on your phone. Maybe a pic of a child or family from that country too. Then immediately put your phone away to be present with those you love, please). Tell them what constitutes the food they’re eating as being from that country (or at least having that flare). For example, tell them that pork, potatoes, onions, cabbage, sour cream, and paprika are all very common ingredients used in Hungarian cooking. Pickled foods are also very popular, and you get that tangy pickled flavor in the this dish when you add some apple cider vinegar to the vegetable mixture. They may decide this flavor isn’t their #1 favorite thing on the planet, but hey, at least you’ve done your part in bringing a little culture into their lives. This dish embodies classic Hungarian flavors, so give it a try the next time you’re ready to try something new. Oh, and it’s only 420 calories (*applause).
Tip (unsponsored): All pork tenderloins aren’t created equal. We’ve found the smaller loins (weighing around a pound, usually no more than two) are more natural and offer the best texture and flavor. In our experience, the larger pork loins, weighing two pounds or more, are more like meat that’s been pressed into the shape of a pork tenderloin, but having a gelatinous texture. Buy smaller pork tenderloins when you need to hit a certain weight and steer clear of the larger pieces of… meat? that are labeled as pork loins.
Sweet paprika can be hard to find. We suggest using half smoked paprika and half regular if you can’t get your hands on some sweet. We love the bulk section of Sprouts for spices.
Have your kids help you tear herbs and toss them into the pot, taking note of their beautiful fragrance. As you prepare and enjoy this meal with those you love, teach them about some of the ingredients:
- It is said that dill can help relieve insomnia.
- Red potatoes’ skins are full of iron, which helps your blood to oxygenate your body.
- Cabbage has tons of fiber, which helps you have a healthy weight.
Let’s learn a few things about Hungary and it’s people:
- Hungary has been home to some of the most popular mathematicians in the world.
- Hungary is also home to the best men’s water polo team in the world.
- Hungary is famous for it’s sweet spas and baths.
Adapted ever so slightly from: Hungarian Pork and Potatoes
- 1 large pork tenderloin (about 1¼ pounds)
- 1 tablespoon sweet paprika, plus more for topping
- Kosher salt
- 2 tablespoons extra-virgin olive oil
- 1 pound small red-skinned potatoes, chopped
- ½ head green cabbage, shredded
- 1 onion, sliced
- 1 cup chicken STOCK
- 1 tablespoon packed light brown sugar
- 2 tablespoons apple cider vinegar
- 3 tablespoons chopped fresh dill and/or parsley
- ⅓ cup low-fat sour cream
- Preheat the oven to 425 degrees F. Rub the pork all over with 2 teaspoons paprika and ½ 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 ½ 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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