Brassói aprópecsenye is a wonderfully comforting Hungarian dish that combines crispy potatoes with pork tenderloin, bacon and lots of garlic.
The name translates as small roast from Brasov, which is not particularly helpful; however, just focus on crispy fried potatoes, garlic, pork and bacon and come with me on a journey!
Hungarian Pork Tenderloin with Crispy Potatoes
I spent 13 years living in the Hungarian countryside, and I've got more than a smattering of dishes from that part of the world.
Of course, I have well-known dishes like Hungarian gulyásleves (goulash) and csirkepaprikás (chicken paprikash).
I also have dishes that are less well-known outside of Hungary but much loved in their homeland. I think dishes like rakott kaposzta, paprikas krumpli,Hortobágyi palacsinta and borsos tokany and infinitely more interesting and delicious!
Brassói aprópecsenye is another of these dishes... it has a disputed history but seems to date from the middle of the 19th century.
Just like all good dishes, it is hotly debated and everyone will argue that their way of making it is not only the best, but it is the only "right" way!
The name translates as being small roasts from Brasov, a town in the Transylvanian region of Romania. A region that was once part of Hungary, and aside from that brief statement of fact, I will make a diplomatic retreat.
However, it definitely does not contain anything roasted! It combines fried pork, tenderloin in this case, onions and garlic with crispy fried potatoes, paprika (of course) and marjoram.
And it is every bit as filthy good as that sounds!
Frequently Asked Questions
Do I have to use lard?
No, you could use oil if you wanted. However, hard fats like lard, beef dripping, and duck fat add a flavour profile and texture that can't be matched!
Do I have to use pork tenderloin?
No, you can use any cut of pork; however, using pork tenderloin or fillet allows this dish to cook relatively quickly.
It is known as szűzpecsenye in Hungarian and will often be accompanied by the word szaftos, which means juicy.
If you want to use a different cut of pork, you will need to fry the pork to get some colour, then add a little water and a lid, and cook it until it is very tender. But only add a little water, the aim is to prevent the ingredients from burning and not to boil the pork.
Does the type of potato matter?
Yes and no... the type of potatoes that you use will change the texture of the dish. The type of potatoes that you use will not ruin the dish!
I use floury potatoes because I love the way they crisp up in the lard that I fry them with. You could use a medium potato, your you could even use baby new potatoes and not even bother peeling them.
Do I have to fry the potatoes?
To my mind, the dish is meant to be made with fried potatoes, and it is much better with them.
However, being pragmatic, you could either bake or air fry them in the same way that I do with my Parmentier potatoes.
Can I make this in advance?
No, this recipe does not fare well when reheated. The potatoes become a little soggy, and the pork tenderloin becomes tough.
Serving Suggestions
I've always ordered Brassói aprópecsenye as a standalone meal in a Hungarian restaurant... mainly because the portions are HUGE!
Having said that, I would often order a side or several sides of pickles.
Hungarians are grandmasters at pickling and fermenting, and whilst traditional Hungarian pickles are difficult to find outside of Hungary, you could make other things work.
Sauerkraut, pickled chillies or sour pickled cucumbers as pictured here would work really well. A simple, nicely dressed green salad is also a great addition.
My version is also on the generous side; however, it still leaves a little room for you to be creative. I like to serve this with lecso, a wonderful Hungarian pepper and tomato stew.
If you wanted some greens, something like roasted tenderstem broccoli or garlic green beans amandine would work well too.
Equipment Used
I only name-check brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.
- Hob/Stovetop.
- 17cm or 7" saucepan.
- 28cm or 11" frying pan.
- 25cm or 10" frying pan,
- Chopping board.
- Paring knife.
- Kitchen knife.
- A combination of weighing scales, measuring cups and spoons.
- Stirring and serving spoons.
Brassói Aprópecsenye Recipe Hungarian Pork with Potatoes
Ingredients
- 2 Medium Potatoes 400g
- 1 Medium Onion 150g
- 1 Medium Tomato 100g
- 1 Small Green Pepper 100-125g
- 4 Garlic Cloves
- 75 g Bacon Lardons 2½oz
- 300 g Pork Tenderloin 11oz
- 1 teaspoon Sweet Paprika
- ½ teaspoon Caraway Seeds
- ½ teaspoon Dried Marjoram or Oregano
- 1 teaspoon Coarse Sea Salt Plus extra to boil the potatoes
- ½ teaspoon Black Pepper
- 3 tablespoon Lard Beef Dripping or Duck Fat
Instructions
- Peel the potatoes and cut them into a 25mm (1") dice
- Place a 17cm or 7" saucepan on the hob, fill it with water, add salt and the potatoes. Bring the water to a boil, then reduce the heat so it is just simmering, then parboil for 5-7 minutes.Then drain the potatoes and allow them to steam dry until they are needed.
- Cut the onion in half, peel it and then cut it into a 1cm (½") dice.
- Cut the tomato into a dice the same size as the onion.
- Deseed the green pepper and cut it into a 5mm (¼") dice.
- When you turn down the heat on the potatoes, heat a 28cm or 11" frying pan over a medium-high heat, and when it is hot, add 1 tablespoon of the lard. When it has melted, throw in the bacon and cook until it is golden. This will take 2-3 minutes, depending on the heat.
- Add the onion, green pepper, tomato and caraway seeds, cook over a medium-low heat for 15-20 minutes. Stir this mix every 2-3 minutes, and keep an eye on it. If it begins to colour too much, reduce the heat a little.
- Peel the garlic cloves and chop them as finely as you can.
- Cut the pork tenderloin into a 20-25mm (¾-1") dice.
- 7-10 minutes after the onions have gone into the pan, heat the remaining lard over a medium-high heat in a second 25cm or 10" frying pan, and when it has melted, add the diced potatoes and cook them until they are crispy and golden.Stir them carefully to stop them from falling apart. This will take around 12-15 minutes.
- Around 5 minutes before the potatoes are ready, turn the heat under the onions to high, add the pork, garlic, marjoram, black pepper, and salt, then cook for 5-6 minutes, stirring constantly.
- Throw in the crispy potatoes, sprinkle over the parika, toss/stir to combine, then serve.
Elizabeth
Monday 20th of November 2023
This is a great recipe haven’t had many opportunities to eat/cook Hungarian dishes, however in reading the methods, it doesn’t say when to add the pork. I guess I added it with the bacon (no lardons in Canada that I can find) the first time I made it. Family loved it Thanks
Brian Jones
Wednesday 22nd of November 2023
Hi Elizabeth, so glad you enjoyed this and that I gave you an introduction to some of the things that I earned living in Hungary.
The pork gets added at stage 11, tenderloin is very quick to cook especially when cooked quite small as it is here, I suspect you may have missed as you expect it to be much closer to the start of the recipe. I will move it to the start of the sentence to try and make it stand out a little more.
Thank you once again for taking the time to write to me, it always makes my day :)
Brian