Danish Classics Mørbradgryde Pork Tenderloin In Cream Sauce Recipes

MøRBRADGRYDE-PORK TENDERLOIN IN ONION CREAM SAUCE

Mørbradgryde-Pork Tenderloin in Onion Cream Sauce image

A Danish recipe. Serve with boiled potatoes, or rice.

Provided by Mikekey *

Categories Pork

Time 40m

Number Of Ingredients 11

Ingredients

1 (1-2 lb) pork tenderloin
1 large yellow onion, chopped
1 leek, washed, trimmed and sliced (white and some of the green part)
8 oz sliced mushrooms
2 Tbsp unsalted butter
salt and pepper
1/2 tsp sweet paprika
1/4 tsp ground nutmeg
1/2 c heavy cream
1/2 c beef broth (or chicken)
chopped parsley, for garnish (optional)

Steps:

1. Remove any fat or the sliver tendons from the tenderloin. Slice into 1-inch thick slices and pound them lightly with a mallet to flatten. Set aside.
2. Melt butter in a large skillet over medium-high heat and add onions and leeks. Saute a few minutes until they begin to soften. Add mushrooms and cook until they begin to give off their juices.
3. Remove to a bowl and set aside. If needed add a bit more butter or oil to pan and add pork slices. Sprinkle with salt, pepper, paprika and nutmeg. Brown lightly on both sides.
4. Return onion mixture to pan and add cream and broth. Stir and bring mixture back to serving temperature. Do not overcook or pork will be dry.
5. Sprinkle with parsley if using and serve.

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