Danish Pork Tenderloin Stew (Mørbradgryde)
Mørbradgryde is a classic Danish family favourite and regularly appears among Denmark’s most popular everyday dishes.
This creamy pork tenderloin stew is made with bacon, cocktail sausages, mushrooms, tomatoes and cream, creating a rich and comforting sauce that is perfect with rice or mashed potatoes.
It is quick to make, wonderfully filling and ideal for a cozy weeknight dinner.
Ingredients
Pork Tenderloin Stew
- 150 g (5.3 oz) diced bacon
- 1 trimmed pork tenderloin, cut into smaller pieces, about 400 g (14 oz)
- 2 onions, chopped
- 2 garlic cloves, finely chopped
- 400 g (14 oz) mushrooms, cleaned and halved or quartered
- 2 tbsp tomato paste
- 2 tsp paprika
- 1 tsp dried thyme
- 2 tsp coarse salt
- Freshly ground black pepper, to taste
- 1 can chopped tomatoes, about 400 g (14 oz)
- 300 ml (1¼ cups) heavy cream or cooking cream
- 100 ml (⅓ cup + 1 tbsp) water
- 3 carrots, cut into small pieces
- 200 g (7 oz) cocktail sausages or sliced hot dogs
- Chopped parsley, optional
For Serving
- 600 ml (2½ cups) uncooked rice, preferably brown rice
Instructions
1. Fry the Bacon
Add the diced bacon to a large pot or Dutch oven.
Cook over medium heat for approximately 5 minutes, or until lightly golden.
2. Brown the Pork
Add the pork tenderloin pieces.
Increase the heat and cook for approximately 5 minutes, or until the meat is browned on the outside.
3. Add the Vegetables and Seasoning
Add the chopped onions, garlic, mushrooms, tomato paste, paprika, thyme, salt and freshly ground black pepper.
Cook over medium heat for another 3 minutes, stirring occasionally.
4. Simmer the Stew
Add the chopped tomatoes, cream, water and carrots.
Stir well.
Cover and simmer gently for approximately 15 minutes, or until the carrots are tender and the pork is cooked through.
5. Add the Sausages
Stir in the cocktail sausages or sliced hot dogs.
Heat through for a few minutes.
Taste and adjust the seasoning with additional salt and pepper if needed.
6. Serve
Sprinkle with chopped parsley if desired.
Serve hot with freshly cooked rice.
Notes
Mørbradgryde is perfect as a clean-out-the-fridge meal.
You can easily add leftover vegetables such as:
- Leeks
- Bell peppers
- Carrots
- Mushrooms
- Zucchini
- Extra onions
For a spicier version, add fresh or dried chili, sambal oelek, hot paprika or cayenne pepper.
Cocktail sausages can be replaced with sliced hot dogs or Wiener sausages.
Although traditionally served with rice, this stew is also delicious with creamy mashed potatoes.
The stew freezes well, making it a great option for batch cooking.
Recipe and image source: Arla.dk
