Loin of pork with mushroom and paprika sauce

Porkloin with paprika mushroom sauce

Loin of pork with mushroom and paprika sauce


  • 500 g button mushrooms
  • 1 kg pork loin
  • 1 onion
  • 3 teaspoons ground paprika
  • 1 pepper
  • 1 tomato
  • 2 tablespoons flour
  • 100 ml cream
  • oil, salt and pepper

Slice the pork loin, tenderise, then season with salt and pepper. Fry the finely chopped onion in a little oil. Add the slices of meat and sear on both sides. Remove the pan from the heat and add the ground paprika and finely diced tomatoes, peppers, and mushrooms.

Over a gentle heat, allow the meat to simmer until soft, adding a little water. Once the meat is tender, remove from the pan and thicken the remaining cooking liquid with a mixture of flour and cream.

Bring to the boil, then blend until smooth with a hand blender. The sauce can also be strained to achieve an even creamier texture. Return the meat to the pan, bring to the boil, then serve with egg barley.