Recipe | Schwartz Paprika Pork Fillet with a sweet honey and garlic butter sauce.

Store cupboard staples.

Paprika and Smoked Paprika are staples in my store cupboard and should be in everyone's. They are my most used spices on the shelf!

They are both so versatile and can be used in so many different recipes to add a depth of flavour and smokiness and can jazz up even the plainest of meals.

I use them in everything from my Chilli con Carni to sprinkled on my baked cheese or prawn cocktail at Christmas and of course, no paella or goulash would be complete without their addition.

But when the lovely people at Schwartz kindly gifted me a jar of their paprika and smoked paprika's to try, I really wanted them to be the star of the show.

I didn't want to add them into a recipe as part of a bigger spice mix or just as a garnish or for colour this time. I really wanted the paprika to shine and to show that it really can be a stand alone spice that doesn't need any back up, the flavour is all there already.

It's all about the flavour.

"A powdered spice that comes from red peppers, paprika has a subtle earthiness, with a sweet and peppery taste. Smoked paprika has all the appeal of the original, but with the added bonus of a distinct chargrilled flavour; which stems from being dried over an oak wood fire. This rich tone gives it a real edge, providing a unique pep-up to marinades, stews and casseroles."

A brand you can trust.

When I think of Schwartz, I automatically think quality! They are a brand you can trust. A brand that guarantee flavour.

Their 200-odd years in the business mean that they know how to get it right. They pride themselves on sourcing the very best raw materials from the very best suppliers all around the world and then going about their process to seal in the flavour.

"Quick drying processes help avoid mould and teaching [farmers] how storing the product in a safe, dry place helps prevent potential issues later."

The star of the show.

So for the meal that I chose to cook using my paprika, I chose to use it with pork fillet. Pork fillet is a really underrated meat that is so so moist and tender when cooked and best of all, it's super cheap too!
The fillet I bought for this recipe was £2.70, which fed two adults with some left over.

The pork is marinated with a paprika base dry rub before being sealed in a pan and roasted. The result is a deliciously flavourful, crispy outside and a juicy, tender inside.

The addition of the butter based sauces just makes the dish. It includes all of the smokey paprika juices from the pork and combines them with sweet honey and toasted garlic slices that is just heaven.

I add a tiny bit of cayenne pepper to  my rub as I like heat, and the sweet sauce works perfectly to balance that nicely but if you don't like heat so much, you can just omit the cayenne. The paprika alone still gives it all a nice subtle kick that works just as well with the sauce too.

I've also chosen to use both paprika and smoked paprika here. Both add their own unique flavour to the dish with the paprika adding a slight sweetness and the smoked paprika adding of course that unique chargrilled taste.

I have served mine with green beans and a spring onion mash but this dish is so versatile you could serve it with wedges or rice too.



400-500g Pork Fillet
1/2 tbsp Schwartz Paprika*
1/4 tsp Cayenne Pepper (optional)
1 tsp Salt
2 tbsp Oil
3 Cloves of Garlic, thinly sliced
1 tsp Honey
100ml Chicken Stock
1 tbsp Rice Wine Vinegar
2 tbsp Unsalted Butter, cut into cubes
1 tbsp Parsley, chopped


1. Preheat the oven to 230 degrees.

2. In a large bowl mix together the paprika, smoked paprika, cayenne pepper and salt.
Put the pork into the bowl and turn to coat on all sides. Massage the mix into the pork and let it stand for 15 minutes at room temperature.

3. Heat the oil in a frying pan on a medium-high heat until hot. Add the pork and cook for around 4-5 minutes, turning occasionally until browned on all sides. 
Transfer the pork to a roasting tray, setting the frying pan aside with the juices for later. 
Put the tray into the middle of the oven for 15 minutes. Don't worry if the pork is still slightly pink in the middle, it will continue to cook as it rests.

4. Transfer the pork to a plate and cover in foil to rest for 10 minutes. Add any juices from the roasting tin to the rest of the juices in the frying pan. Return the pan to the heat and scrape the yummy caramelized bits from the bottom.

5. Add the garlic and cook for around 1 minute until toasted and fragrant, then add the honey and stir until it darkens slightly, around 20-30 seconds.
Pour in the stock and reduce it down for around 2 minutes until thickened, then add the vinegar.
Give it all a quick stir before starting to add your butter, piece by piece, swirling each one in the pan to emulsify. It's important you only add one square at a time here to get a nice glossy sauce.

6. Remove from the heat and stir in the parsley. Taste and season.

7. Cut the pork fillet diagonally into thin slices and serve on a plate with the sauce over the top.

*Schwartz paprika and smoked paprika are available from all good supermarkets and is currently on offer in Tesco, 2 for £2.50 across the Schwartz herbs and spices range, normally being £1.60 each. 

**This recipe was created as part of a paid partnership with Schwartz**

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