Mary Berry Paprika Pork

I made this dish for my husband one Wednesday night when it was tipping it down with rain and the dog had just been sick on the carpet. Glamorous, I know. I nearly chucked the pork in the freezer and called for a takeaway. But I didn’t. And thank heavens, because this was exactly the kind of dinner we needed. Creamy, smoky, warm – like putting on a soft jumper from the tumble dryer.

This is Mary Berry’s paprika pork, but with the sort of tweaks and real-life notes you only get after making it five times and messing it up twice.

It’s simple – pork, paprika, cream – but it tastes like you tried.

What You’ll Need (ingredients)

• 1 pork tenderloin (about 450g), cut into little cubes
• 1 tsp plain flour
• 4 tsp paprika (Hungarian if possible – it really makes a difference)
• ¾ tsp salt
• ¼ tsp black pepper
• 1 tbsp butter
• ¾ cup double cream
• Hot cooked noodles or white rice
• Parsley (optional – I usually forget it)

I once tried it with smoked paprika instead of sweet and it was like licking a bonfire. Proceed with caution if you’re experimenting.

How to Make It (and a few side notes)

1. Toss the pork with the flour, paprika, salt, and pepper.
   No need to get fancy. Just give it a good mix so everything’s coated. I use a mixing bowl but have done it straight in the pan when I was in a rush.
2. Heat the butter in a big pan.
   Medium heat. You want a sizzle, not a scream. Don’t wander off here – butter burns quickly.
3. Add the pork. Cook until just browned – about 5 minutes.
   It won’t be fully cooked yet. That’s okay – it finishes in the sauce. Just get some colour on the outside.
4. Pour in the cream.
   It’ll hiss and bubble – this is where the magic starts. Scrape up any brown bits from the pan (they’re flavour!).
5. Let it simmer, uncovered, for 5–7 minutes.
   Stir now and then. The sauce thickens a little and clings to the meat. You’ll know it’s ready when it looks like something you’d want to eat with a spoon.
6. Serve over noodles or rice.
   Noodles are my go-to. But if I’ve got leftover roast potatoes in the fridge, I’ll pan-fry them and whack this over the top. Not traditional, but very tasty.
7. Optional: chuck on a bit of parsley to look like you tried.

Mistakes I’ve Made So You Don’t Have To

Why was my pork chewy?
You probably overcooked it or used a lean cut like loin. Tenderloin or pork sirloin is best. If it looks like it belongs on a barbecue skewer, it’s not the one.

My sauce split – help!
Cream can curdle if you boil it too hard or reheat it too fast. Keep the heat gentle. If it does split, add a splash of milk and whisk hard – it might just come back together.

It tastes flat.
A squeeze of lemon or a teeny splash of vinegar helps. Sometimes the paprika needs a little acidity to balance it.

How to Store It

• Fridge: Keeps 3–4 days. Let it cool before popping it into a tub.
• Freezer: Yes. Freeze it in portions. I wrap the tubs in foil so I can scribble what it is on the outside. Otherwise, everything becomes “mystery stew.”
• To Reheat:
  • Microwave: Low power, short bursts. Stir between each zap.
  • Stove: Gentle heat, lid on. Add a splash of water or cream if it looks thick.
  • Oven: 160°C in a covered dish for about 20 minutes.
• What Goes With It?

Honestly? Whatever’s knocking about. But here are my favourites:

• Egg noodles: Soaks up the sauce like a dream.
• Green beans or broccoli: You’ll want something fresh and snappy to break the richness.
• Crusty bread: For scooping. Always welcome at my table.
• FAQs

Can I make this dairy-free?
You can try with coconut cream, but it won’t taste the same. Still delicious, just different.

What if I don’t like paprika?
Then this probably isn’t the recipe for you. But you could cut it down and add mustard instead – different vibe, but works.

Is this spicy?
Nope. Not unless you use hot paprika. Most paprika sold in shops is sweet or mild.

Try More Recipes:

• Mary Berry Carrot And Parsnip Soup
• Mary Berry Lentil Shepherd’s Pie
• Mary Berry Ham And Leek Pie