So I’ve been doing this whole blog thing for almost 7 years now, and I’ve shared hundreds of recipes. I bet if you really sit down and think about it, you’d find that you’ve made most of them. There are a few recipes that have seriously rocked my world though. This recipe for Paprika Crusader Pork is one of them.
This meal is not a new recipe, but it’s a new twist on an old classic. I feel like it’s the perfect example of how you can take an old recipe and totally make it your own. I first made this pork when I was still in the corporate world (you can check out that post with the original recipe here) and I’ve been making it all the time ever since.
I have to admit that it hasn’t been on the menu much lately because I sometimes find myself in a cooking rut and fall back to recipes I know I know well. But if I’m being honest, my worry that I was in a rut didn’t last long because I came up with this idea for a sweet and spicy version of my Paprika Crusader Pork. This meal is pure genius I tell you.
I added a bit more kick to this version, which I love. It’s all the best flavors of the original and then some. It was a stroke of genius that I hope you try. And that you love. And if you love it as much as I do, I’d love for you to leave a review on the recipe, so others can be inspired to try it too.
Names: Cake Batter Ice Cream
I have to share this recipe because Cake Batter Ice Cream is really, really good. So good, that it’s a bit dangerous.
When Ben and I first started dating, we were pretty much inseparable. We wanted to be together all the time, and we called each other every night after work. My carpooler and I used to joke that it was like junior year of high school all over again.
One night in particular, we were talking and talking and talking, and I was working on our Carrot Cake Cupcakes for another blog post, and then it hit me – Carrot Cake Ice Cream! So I ran to the kitchen and threw together a quick batch of cake batter ice cream and Ben and I ate the whole bowlful
- 1/2 cup (1 stick) butter
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon paprika
- 1/2 teaspoon ground cayenne pepper
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 cups chicken broth
- 1 cup milk
- 1/4 cup chopped fresh parsley
- 1 (2 1/4-pound) boneless pork loin roast, trimmed
- 1 (1-pound) bag baby carrots
- 1 (8-ounce) package sliced fresh mushrooms
- 1 (10-ounce) package frozen pearl onions, thawed
- 1/2 cup dry sherry
- 1/2 cup chopped pecans, toasted
- 1/2 cup dried cranberries
- Preheat oven to 325 degrees F.
- Melt butter in a large saucepan over medium heat. Add flour, salt, pepper, paprika, cayenne, cumin, cinnamon and nutmeg. Cook and stir until bubbly.
- Gradually add broth and milk, stirring constantly with a wire whisk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat; stir in parsley.
- Place pork loin in a shallow roasting pan. Insert a meat thermometer into center of pork loin; bake for 1 hour.
- Meanwhile, in a large saucepan, combine carrots, mushrooms, pearl onions, sherry and enough water to cover. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender. Drain.
- Remove pork from oven. Cover with foil; let stand for 15 minutes.
- Cut pork into 1/2-inch slices. Serve with vegetables and sauce. Sprinkle with pecans and cranberries.