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Danish Classics: Mørbradgryde (Pork Tenderloin in Cream Sauce)

A new spin on an iconic Danish classic. For a completely authentic experience, leave out every ingredient labeled as optional below.
Course Main
Cuisine Danish
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 4 -6
Author Johan Johansen

Ingredients

  • 1 large pork tenderloin 500-600 grams, preferably organic free range
  • 150 grams quality bacon cut into chunks
  • 150 grams cocktail wieners
  • 1 large carrot finely diced
  • 1 large stalk of celery finely diced
  • 2 large shallots
  • 400 grams of button mushrooms halved or quartered depending on size
  • 2 garlic cloves finely diced, optional
  • salt and pepper to taste
  • 1 teaspoon dried tarragon
  • 1 teaspoon dried thyme
  • 1 teaspoon dried paprika
  • 1 bay leaf
  • 1 star anise pod optional
  • 1 tablespoon tomato concentrate
  • 1 can chopped tomatoes about 400 grams
  • 1 teaspoon concentrated chicken stock do not dilute
  • 200 milliliters heavy cream
  • 1 dash fish sauce optional
  • 1 dash hot sauce optional
  • 2 dashes sherry vinegar optional
  • 1/2 orange juice of, freshly squeezed (optional)
  • 1 shot Cointreau or Tripel Sec optional
  • 1 knob butter 25 grams or so

Instructions

Preparations:

  1. Remove pork tenderloin from the fridge, lay on a cutting board and liberate it of any excess fat and/or silver skin.
  2. Cut tenderloin into medallions, about an inch thick, and season each medallion generously with salt and pepper.
  3. Leave medallions to come to room temperature while you prepare the rest of the ingredients.

Cooking:

  1. Fetch your favorite cast iron pot, dump in the bacon and put it over medium heat.
  2. Cook bacon until well crispy and fat has rendered out, remove bacon to a blow on the side but keep fat in pot.
  3. Raise heat to medium-high and brown tenderloin medallions thoroughly on both sides, about 1-2 minutes per side. When thoroughly brown, remove tenderloin medallions and place with the bacon.
  4. Dump button mushrooms in pot along with a heavy pinch of salt and cook, stirring occasionally.
  5. Liquid will quickly render out of the mushrooms and they will start to boil, let them, the water will soon evaporate.
  6. Once water has evaporated, the mushrooms will start to fry and caramelize. Cook them till thoroughly brown and delicious, then throw in the butter and let it melt and absorb into the mushrooms.
  7. Remove mushrooms from pot, lower the heat to low and immediately dump in the shallots, carrots and celery along with a splash of cooking oil. Then add the tarragon, thyme and paprika.
  8. Cook stirring occasionally for about five minutes till soft and fragrant.
  9. Add garlic and tomato paste and let this heat through for a minute.
  10. Add chopped tomatoes, bay leaf, star anise and chicken stock, stir everything together and raise heat until pot comes to a simmer, back down the heat to maintain a slow simmer.
  11. Dump bacon, pork and mushrooms back into pot and add the cream, a dash of hot sauce, a dash of fish sauce and two dashes of sherry vinegar.
  12. Add cocktail wieners to pot and stir everything to combine.
  13. Let pot simmer away for about half an hour or until pork is cooked through, then add the juice of half an orange along with the Cointreau and let cook for another couple of minutes.
  14. Give the sauce a taste and adjust seasoning if needed. If it tastes entirely too sweet, consider adding another dash or two of sherry vinegar to offset the sweetness.