Recipes Ingredients Meat & Poultry Pork Recipes Quick Pork Goulash By Greg Lofts Greg Lofts Website Greg is the deputy food editor for Martha Stewart Living. Editorial Guidelines Updated on April 8, 2020 Print Share Share Tweet Pin Email Prep Time: 35 mins Total Time: 50 mins Servings: 4 This easy one-pot goulash comes together in under an hour—not bad for a dish that traditionally simmers for most of the day. By opting for quick-cooking tenderloin instead of the more common shoulder roast, the pork becomes melt-in-your-mouth tender in a fraction of the time. We recommend serving this comforting dish over buttered egg noodles with a crisp green salad on the side. Ingredients 1 ¼ pounds pork tenderloin, cut into 1 ½-inch pieces Kosher salt and freshly ground pepper 3 tablespoons extra-virgin olive oil 1 medium onion, chopped (2 cups) 2 red bell peppers, ribs and seeds removed, chopped 4 carrots, peeled and cut on the bias into 1 ½-inch pieces 1 tablespoon sweet paprika (preferably Hungarian) 3 tablespoons tomato paste 2 ½ cups low-sodium chicken broth Sour cream and chopped fresh dill, for serving Directions Season pork with salt and pepper. Heat 2 tablespoons oil in a pot over medium-high. Add pork and cook, stirring a few times, until browned in places and almost cooked through, about 5 minutes. Transfer to a plate. Add remaining 1 tablespoon oil to pot. Add onion, bell peppers, and carrots; season with salt and pepper. Cook, stirring occasionally, until vegetables are golden in places, 7 to 9 minutes. Stir in paprika and tomato paste; cook 30 seconds. Stir in broth; boil until mixture is reduced to the consistency of a thin gravy and carrots are tender, 12 to 14 minutes. Return pork and any accumulated juices to pot; simmer until pork is just cooked through, about 1 minute. Serve, topped with sour cream and dill. Lennart Weibull Print