This easy recipe combines pork tenderloin with a sweet and spicy tomato sauce. It’s a delicious prepare ahead dinner that’s great value for money!
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I love cooking with pork tenderloin – it’s relatively inexpensive, very versatile, low fat and high in protein and a good source of B vitamins. All of this makes it a great ingredient to use in family dinners and batch cooking.
In this warming Goulash, I’ve cooked the pork with a sweet and spicy tomato sauce for a fantastic prepare ahead dinner.
This recipe is based on one from ‘Czech and Slovak Food and Cooking‘* by Ivana Veruzabova. The recipe originally used beef, I’ve switched that for pork and also made some changes to the sauce. It’s probably less authentic but definitely no less delicious!
As with all of these kind of recipes, this goulash tastes even better the day after you make it. Which means it’s even more ideal when I need something quick and warming for dinner on a cold winter’s evening.
Traditionally, the goulash would be served with noodles or dumplings. My family all love dumplings but it does make for a very substantial dinner. So when I’m after something lighter, I serve it with brown rice and steamed vegetables as in the photo above.
By the way, don’t worry if you don’t have any caraway seeds. They do add a lovely sweet flavour to the goulash but it’s still delicious if you leave them out.
Pork Goulash (Serves 4)
Serve with rice or potato dumplings alongside, and whatever veg takes your fancy!
- 2 tbsp rapeseed oil
- 1 pork tenderloin roughly 500-600g
- 1 onion finely chopped
- 2 cloves garlic finely chopped
- 1 pinch sea salt
- 3 tbsp plain flour
- 1 tbsp paprika sweet/smoked
- 750 ml hot chicken stock
- 4 tbsp tomato puree
- 1 tin chopped tomatoes
- 1 red pepper sliced
- 1 tsp sugar
- 1 tsp caraway seeds optional
Cut the meat into 2.5cm cubes.
Heat the oil in a large, heavy based saucepan. Brown the meat on all sides, making sure not to overcrowd the pan at any time. Remove the cubes of meat to a plate as they are browned.
Add the onion, garlic and a pinch of salt to the pan and cook over a gentle heat until the onion is translucent – do not let the onion or garlic brown. This will take 4-5 minutes.
Return the meat and any juices to the pan. Add the flour and paprika and stir over a medium heat for 1-2 minutes to cook out the flour, being careful not to burn it.
Stir in the hot stock, scraping the bottom of the pan to make sure all of the caramelised meat juices and flour is stirred in.
Next, add the tomato puree, tomatoes, sliced peppers, sugar and caraway seeds (if using)
Bring the pan to the boil, reduce the heat and simmer gently for 75-90 minutes. The goulash is ready when the meat is tender and the sauce thickened.