Mørbradgryde Pork Tenderloin In Onion Cream Sauce Food

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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

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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