Real Recipes From Real Home Cooks ®

mørbradgryde-pork tenderloin in onion cream sauce

★★★★★ 2
a recipe by
Mikekey *
Seattle, WA

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

★★★★★ 2
serves 4
prep time 20 Min
cook time 20 Min
method Stove Top

Ingredients For mørbradgryde-pork tenderloin in onion cream sauce

  • 1
    (1-2 lb) pork tenderloin
  • 1 lg
    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.

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