My Polish nana shared this recipe, and we’ve been making it ever since! (Page 2 ) | June 15, 2025

 

Directions
Season the pork loin with salt and pepper.
In a large skillet, heat olive oil over medium-high heat. Sear the pork loin on all sides until browned. Remove and set aside.
In the same skillet, add the chopped onion and garlic. Sauté until the onion is translucent.
Return the pork loin to the skillet. Add chicken broth, thyme, and paprika. Bring to a simmer, cover, and cook on low heat for about 45 minutes, or until the pork is tender.
While the pork is cooking, steam the cauliflower florets until tender, about 10 minutes.
Transfer the steamed cauliflower to a food processor. Add butter and heavy cream, and blend until smooth. Season with salt and pepper to taste.
Once the pork is cooked, remove it from the skillet. Stir sour cream into the gravy, mixing well.
Slice the pork loin and serve with the gravy and cauliflower mash.

Variations & Tips
For a spicier version, add a pinch of cayenne pepper to the gravy. You can also substitute the pork loin with chicken breasts for a different protein option. If you prefer a thicker gravy, whisk in a teaspoon of xanthan gum after adding the sour cream. For a dairy-free version, use coconut cream instead of sour cream and heavy cream.

Next: The hottest flesh is done in 10 minutes! Fleisch, that on the tongue zergeht

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