I remember my Mor (mom) making this dish as a kind of special company, celebration meal. And I kinda wonder why?
Cause it's dead easy to put together and totally delicious to eat as well.
What is this amazing dish? It's called Mørbradgryde in Danish, but the basic translation is Pork Stew. Let me break down the word. Mørbrad is pork tenderloin, and gryde refers to a pot that it is cooked in, so pork tenderloin cooked in a pot. Just your basic stew.
Honestly, this is one of the easiest dishes to put together, and makes you, as the cook look amazing.
Which never hurts.
Personally I love getting compliments on my food, even when I've not slaved over a hot stove cooking all day.
Did I mention how easy it was?
It bears repeating. It's easy. And very forgiving as well. I've made it with lots of mushrooms, fewer mushrooms, more cream, less cream, more sausages (various kinds), you get my drift. You need to make it your own. The constants here are the ingredients. And you can have a company worthy dish on the table in less than an hour.
Serve with your carbohydrate of choice. Whether it be noodles, rice or mashed potatoes, it's all good. I like serving it with buttered egg noodles, but as I said, any kind of noodles are good, mostly. I'm not fond of spaghetti noodles with it, but that's a personal preference. You do you.
To start with, prep the tenderloin by using a very sharp or boning knife to remove the silverskin. You can just use the tip of the knife to cut under it. It can almost literally be peeled away, with the help of a very sharp knife. You don't really want it, as it does not cook away and makes the tenderloin tough.
Mørbradgryde - Danish Pork Stew
Ingredients
- 1 Pork Tenderloin, 1 lb. size - with silver skin removed and cut into chunks
- 8 oz. Bacon strips cut into lardons (cut into pieces),
- 8 ounces white button mushrooms, sliced
- 8 oz. cocktail wieners, or European style franks cut into quarters
- 1 16 oz. can chopped tomatoes
- 2 onions, roughly diced
- 3 carrots (diced or cut into coins
- 1 cup heavy cream
- 1 tsp paprika
- 1 tsp dried thyme- or 2 sprigs fresh thyme - remove after cooking
- Salt and Pepper to taste
- Chopped chives to serve, totally optional
Instructions
- Turn oven on to 350 degrees
- Prepare the meat, by removing the silverskin and cutting it into 1 -2 inch chunks
- Peel the carrots and cut into coins, then cut the onion up, and set aside.
- Take the bacon strips out, and cut them into roughly 1-inch wide lardons or pieces.
- Heat up a Dutch oven or heatproof casserole on top of the stove. Add the bacon, and let it cook for a couple of minutes, to render out the bacon fat a little. Then add the cut-up pork, let it brown on all sides, stirring constantly. Finally add the onion, mushrooms, and carrot pieces. Cook them for about 4-5 minutes, stirring constantly to keep them from browning too much. Finally add the can of tomatoes, and spices and stir together. Let it come to a simmer, then add the cream and cocktail sausages, stir together, place a lid on it, and put it into a 350 degree oven to finish cooking. You can also turn down the heat, and let it finish cooking on top of the stove, on a very low heat for about 40 minutes, either stove top or oven.
- Serve over rice, buttered egg noodles, or mashed potatoes and sprinkle a few cut chives on top to serve.
Notes
You can easily double this recipe. If you love mushrooms, simply add more, if you want more carrots, just add them. I love making this with heirloom carrots, cause I like the different colors of carrots, but regular orange carrots are just fine as well.
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