This Paprika Pork Loins and Red Peppers Recipe is a quick weeknight supper in the form of an incredibly easy pork dish which will fill your belly nicely.
Slightly spiced and satisfyingly creamy, this pork recipe needs only a handful of ingredients with sliced red peppers which gives the dish depth, texture and will satisfy your taste buds.
Prep Time: 5 mins
Cooking Time: 30 mins
Total Time: 40 mins
4 pork loins
1 clove garlic
2 red peppers
2 tsp paprika
1 tbsp tomato puree
200ml chicken or vegetable stock
200ml crème fraiche
Chopped fresh parsley
Heat a tablespoon of olive oil in a large frying pan and cook the pork loins for two minutes on each side until lightly golden brown. Remove to a plate and cover with tin foil to keep warm.
Finely slice the onion, peppers and garlic and add to the pan you had sealed the pork in. Cook over a moderate heat for about ten minutes until soft and translucent.
Stir in the tomato puree and then pour over the stock. Return the pork to the pan and simmer for five minutes until slightly syrupy. Add the crème fraiche and some seasoning and simmer for two more minutes before stirring in a handful of chopped fresh parsley.
Serve with mashed/new/saute potatoes or rice and green vegetables.
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