Danish Classics Mørbradgryde Pork Tenderloin In Cream Sauce Recipes
MøRBRADGRYDE-PORK TENDERLOIN IN ONION CREAM SAUCE
A Danish recipe. Serve with boiled potatoes, or rice.
Provided by Mikekey *
Categories Pork
Time 40m
Number Of Ingredients 11
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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