hungarian

Somogyi Style Pork Tokany with Mustard-Pickle Sauce and Buckwheat

This simmered dish pairs pork tenderloin, thinly sliced with buckwheat groats, dill pickles, chopped and Dijon mustard. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

53 g Protein

61 g Carbohydrates

26 g Fat

14 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

190g pork tenderloin, thinly sliced 226 kcal
65g buckwheat groats (dry) 230 kcal
10g sunflower oil 88 kcal
80g yellow onion, thinly sliced 32 kcal
60g dill pickles, chopped 7 kcal
12g Dijon mustard 8 kcal
35g sour cream (20% fat) 69 kcal
3g sweet paprika 9 kcal
0.5 tsp (1g) black pepper 3 kcal
120g water 0 kcal

Cooking instructions

buckwheat groats (dry)water
Bring a small pot of salted water to a boil. Add buckwheat, reduce to a gentle simmer, cover, and cook until tender (about 12-15 minutes). Rest off heat 5 minutes, then fluff.
pork tenderloinbuckwheat groats (dry)sunflower oil
While the buckwheat cooks, heat sunflower oil in a skillet over medium-high heat. Add sliced pork and sear until lightly browned, 3-4 minutes.
yellow onionsweet paprikablack pepper
Add onion and cook until softened, 3-4 minutes. Stir in sweet paprika and black pepper; cook 30 seconds to bloom the spice.
pork tenderloinDijon mustardwater
Add water and Dijon mustard, scraping up browned bits. Simmer 6-8 minutes until the pork is cooked through and the sauce lightly reduces.
dill picklessour cream (20% fat)
Stir in chopped dill pickles and cook 1 minute. Remove from heat and stir in sour cream to make the sauce creamy (do not boil after adding).
pork tenderloinbuckwheat groats (dry)dill picklesDijon mustard
Taste and add salt as needed. Serve the pork and mustard-pickle sauce over the buckwheat.