Quick pork with mild spices

Quick pork with mild spices

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(15 ratings)

Ready in 20 - 25 mins


Serves 3

Lightly spiced and comforting, this one-pan supper can be served with boiled rice, potatoes or pasta

Nutrition and extra info

  • Freezable


  • kcal290
  • fat17g
  • saturates4g
  • carbs5g
  • sugars0g
  • fibre2g
  • protein29g
  • salt0.46g
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  • 3 tbsp vegetable oil
  • 350g pork fillet (tenderloin), cut into thick strips
  • 1 tsp paprika



    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 1 tsp ground cumin



    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

  • 225ml chicken stock
  • 100g frozen pea
  • 1 rounded tbsp Greek yogurt
  • handful coriander, roughly chopped


  1. Heat 1 tbsp of the oil in a wok or large frying pan until very hot. Add the pork and stir fry for 3-4 mins until it starts to brown. Remove from the pan, set aside and wipe the pan out with a piece of kitchen paper.

  2. Pour the remaining oil into the pan and tip in the spices. Cook over a medium heat for a minute to release their aromas. Pour in the chicken stock and cook for about 3-4 mins over a high heat until reduced by about half. Toss in the peas. Take it off the heat and stir in the yogurt. Season if you want to. Add the pork and warm through, then scatter over the coriander. Serve with some rice.

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Comments, questions and tips

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24th Jun, 2017
Easy and pleasant. Nothing special so won't rush to do it again!
10th Feb, 2015
Been making Good Food recipes sinces 2004. This is not good unfortunately. Sauce thin. Only had hot paprika not paprika so was too spicy for my son. Just disappointing really.
20th Mar, 2013
I didn't use coriander as didn't have any to hand, but I found if you reduce the sauce enough and add a bit of cornflour it thickens nicely. Would make again.
30th Jan, 2013
Everyone loved this. essential that you let the chicken stock reduce by quite a bit to ensure flavour. Made it with sugar snap peas and finely chopped red sweet pepper ( mainly for colour) and it was excellent. Already had requests to make it again and we only had it last night!
3rd Jun, 2012
quick and simple to make and tasty too! i liked the subtle flavour of the sauce but might try smoked paprika next time for an extra kick. added pork in at the same time as the stock to cook through.
10th Feb, 2011
Just one thing : whether yogurt, cream or creme fraiche, if you're not using the full fat versions, these latter need to be stirred in right at the end, OFF THE HEAT, otherwise they will curdle and tend to seperate.
14th Jan, 2011
quick and easy! really tasty!
17th Mar, 2008
Quick, easy, simple and tasty!
5th Feb, 2008
My experience was similar to Grym's. I think Kiwi Judi is right that the stock needs to be reduced more than the recipe suggests. I also found that the yogurt tended to separate when added. Maybe half-fat creme fraiche would be better.
1st Feb, 2008
If this recipe has been tested, then BBC would have adjusted the recipe Ingredients to advise whether to use Paprika Piquante or Paprika Dulce. Makes a lot of difference.....!!! Assume that it is Piquante because the title suggests "spices". To Grym. You probably need to reduce the stock for a lot longer- not only does it give body (vs thin) but it gives a more intense flavour. (I have made this mistake on other recipes in the distant past.) To all, Tonight I used chicken strips and parsley because I did not have Pork or Coriander. Tasted just fine. Mild spices is the name of the game. Cheers


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