I hope I don’t disappoint today. This recipe isn’t your typical “welcome” spring, “hello” summer meal. There’s no farm fresh asparagus, or sweet sticky rhubarb poking out of this dish. I promise there will be plenty of summer worthy recipes to follow. Recipes full of fresh vegetables and sweet summer fruits and ones that will force you to fire up that grill for some finger licking favorites.
But even in the summer, there will be rainy days and dog days where’s we’re too hot and lazy to get out and grill, and for those days you will want something comfortable and easy to prepare indoors. We eat a lot of chicken and beef at our house. I struggle to find blog worthy pork recipes. Pork recipes that are good and “goof proof” even for me. I have learned that too often I over cook the poor pork loin or chop. Cook it past it’s tenderness prime. So, even though it might be too sweet outside to run inside and cook right now, save this one for the dog days.
It’s a keeper.
Pork with Paprika, Mushrooms, and Sour Cream
Makes 4-6 servings
1 lb. pork loin, fat trimmed and cut into cubes about 1 inch square
1 Tablespoon + 1 Tablespoon paprika, divided
salt and ground black pepper
2-3 Tablespoons olive oil
8-12 oz. crimini or white mushrooms, washed and thickly sliced
1 onion, finely chopped
1 Tablespoon minced garlic
1/2 teaspoon dried thyme
1/2 teaspoon dried caraway seeds, ground or crushed
1 can petite diced tomatoes plus juice (14.5 oz. can)
1/2 cup chicken stock
2/3 cup sour cream
Trim all visible fat from pork loin and cut meat into 1 inch cubes. Put pork in a bowl and toss with 1 Tablespoon paprika, salt, and ground black pepper.
Recipe found and adapted from www.kalynskitchen.com.
*To the best of my ability, I have tried to indicate all ingredients, products and equipment that are available at Johnnies in Bold Print.