Hungarian Style Pork Tenderloin

Sandi's Recipe Collection
Sandi's Recipe Collection

Hungarian Style Pork Tenderloin

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Servings: 6
Author: Sandi


  • 2 pork tenderloins (about l lb. each )
  • 2 tbsp. butter or oleo
  • 2 green onions chopped
  • 2 tbsp. paprika
  • 2 tbsp. flour
  • 1/2 cup sherry
  • 2/3 cup chicken broth
  • 1/3 cup whipping cream unwhipped
  • sliced fresh mushrooms to taste


  • Cut pork tenderloins in slices about 1 inch thick at an angle in order to get fairly uniform pieces. 
  • Melt butter over moderately high heat in a large, heavy skillet or dutch oven. 
  • Add pork slices
  • Quickly sear pork until it starts to turn brown.
  • Remove pork from skillet. Drain off all but about two tablespoons drippings from skillet. 
  • Heat drippings over moderate heat.
  • Add onions and paprika. 
  • Cook over moderate heat just until onions are soft.
  • If mixture appears too dry, add a small amount of butter or cooking oil. 
  • Add flour. 
  • Cook over moderate heat a few minutes, stirring.
  • Gradually add sherry and broth. Mix until smooth.
  • Return pork to mixture.
  • Bring to boil, reduce heat and simmer, covered, about 25 minutes.
  • Remove pork, and keep it warm. 
  • Add unwhipped cream to pan liquid. 
  • Cook a few minutes over moderate heat, stirring constantly.
  • Add mushrooms. 
  • Continue to cook until mixture thickens.
  • Spoon sauce over pork.


Credit: Donna Schuyler, City Manager

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