Paprika Pork Loin Slices

Name: Paprika Pork Loin Slices
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: Pork loin (12 slices) 1.3 lbs; Sweet Paprika 1 tsp; White wine 4 oz; Type 00 flour to taste; Garlic 1 clove; Extra virgin olive oil to taste; Thyme 4 sprigs; Water ½ cup; Potatoes 2.2 lbs; Extra virgin olive oil to taste; Fine salt to taste; Thyme 5 sprigs; Garlic 1 clove; Black pepper to taste

it es br de fr

717.4

Calories per serving

Energy Kcal 717.4
Carbohydrates g 46.6
of which sugars g 1.7
Protein g 47.8
Fats g 37.7
of which saturated fat g 2.7
Cholesterol mg 4.3
Sodium mg 251

Lactose Free

Difficulty: Easy
Prep time: 20 min
Cook time: 30 min
Serving: 4
Cost: Average

PRESENTATION

Pork loin slices with paprika—super tasty!—add a touch of Italian flair to your meals, blending tender meat with a rich, colorful sauce. This pork loin with paprika is like a twist on the classic Italian scaloppine, boosted by the smoky, tangy flavor of paprika. And the sauce? It's not just pretty to look at; its creamy texture and rich taste make every bite feel special, whether it’s for a regular dinner or, you know, a New Year’s Eve bash.

You'll often find this kind of paprika pork recipe in Italian kitchens. Why? Because it’s both easy and a bit elegant—like, really really elegant. Pair it with rustic sides like oven-roasted potatoes or soft, golden sautéed artichokes (carciofi trifolati) for a meal that’s hearty yet light. Some people even throw in stewed escarole for a traditional touch that soaks up the sauce beautifully. For real.

Compared to other easy pork recipes from Italy, like pork loin cooked in milk or the stuffed versions, this pork loin slices dish stands out. Why? Its simplicity and ease. Thin cuts of pork are coated with just enough pork loin seasoning to enhance their natural flavors, and the paprika sauce adds a warm, slightly sweet note. The colorful sauce really pops on the plate, especially with simple roasted veggies or greens.

And look, for those who enjoy variety, these moist pork slices also work wonderfully with a quick pan-sear. It seals in the juices and lets the flavors meld perfectly with the sauce. It’s the kind of recipe you’ll find yourself making over and over because it tastes like way more effort than it actually requires.

Whether you're on the hunt for a new paprika pork recipe or just want something that feels special without any hassle, this dish is a fantastic addition to your menu. Plus, the combo of flavors and textures is sure to impress anyone who sits at your table. Really. No question.

INGREDIENTS

717.4

Calories per serving

Pork loin 1.3 lbs (600 g) - (12 slices)

Sweet Paprika 1 tsp (5 g)

White wine 4 oz (120 ml)

Type 00 flour to taste

Garlic 1 clove

Extra virgin olive oil to taste

Thyme 4 sprigs

Water ½ cup (120 g)

for the potatoes: Potatoes 2.2 lbs (1 kg); Extra virgin olive oil to taste; Fine salt to taste; Thyme 5 sprigs; Garlic 1 clove; Black pepper to taste

Preparation

How to prepare Paprika Pork Loin Slices

Wash and cut the potatoes into 4 or 6 wedges depending on their size 1 without peeling them. Transfer them to a bowl and season with oil 2, salt, pepper, garlic, and thyme leaves 3.

Mix well and transfer to a baking dish 4. Bake in a preheated static oven at 392°F for 40 minutes on the middle rack. Meanwhile, prepare the pork loin slices. Flour 5 all the pork loin slices and set them aside 6.

Ten minutes before finishing the cooking of the potatoes, pour a drizzle of oil into a large pan. Add a crushed garlic clove and 5 sprigs of thyme 7. Let the garlic and herbs sauté for a couple of minutes over high heat. Add the floured pork loin slices 8. Cook about 1 minute per side 9.

Deglaze with white wine 10. Continue cooking until the alcohol has completely evaporated. Meanwhile, in a small bowl, pour the paprika 11 and the water 12.

Mix well to obtain a smooth sauce 13. Pour the sauce into the pan 14. Salt to taste 15 and cook for another 5 minutes over low heat.

The slices should be nice and creamy 16. Meanwhile, the potatoes will be cooked, remove them from the oven 17 and serve them with the paprika pork loin slices while hot 18.

Storage

It is recommended to consume the paprika pork loin slices immediately. Alternatively, they can be stored for one day in the refrigerator. Freezing is not recommended.