Mørbradgryde-Pork Tenderloin in Onion Cream Sauce

Mikekey *


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


★★★★★ 1 vote

20 Min
20 Min
Stove Top


  • 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)

How to Make Mørbradgryde-Pork Tenderloin in Onion Cream Sauce


  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.

Printable Recipe Card

About Mørbradgryde-Pork Tenderloin in Onion Cream Sauce

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: Scandinavian

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