Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Slice 1.5 pounds pork tenderloin into 1-inch thick medallions and pat them dry with paper towels.

2. 2

   In a medium bowl, combine 2 tablespoons harissa paste, 1 tablespoon olive oil, 1 teaspoon smoked paprika, 0.5 teaspoon salt, and 0.25 teaspoon black pepper, then rub the mixture evenly over the pork medallions.

3. 3

   Heat 1 tablespoon butter in a large non-stick pan over medium-high heat until shimmering, then pan-sear the pork medallions for 3-4 minutes per side until nicely browned and cooked through, removing them to a plate and tenting with foil to rest.

4. 4

   Add 1 tablespoon butter to the same pan, then sauté 1 large finely chopped onion for 5 minutes until softened, followed by 2 minced garlic cloves for 1 minute until fragrant.

5. 5

   Squeeze excess liquid from 2 medium grated potatoes, then toss them with 0.25 cup all-purpose flour and add them to the pan with the sautéed onion and garlic, pressing down to form a hash.

6. 6

   Cook the potato hash for 10-12 minutes, stirring occasionally and scraping the bottom, until golden brown and crispy, seasoning with an additional pinch of salt and pepper.

7. 7

   Serve the Harissa-Spiced Hungarian Pork Medallions immediately with a side of the Paprika Potato Hash, garnished with 0.5 cup sour cream and 2 tablespoons fresh chopped parsley.