Pork tenderloin is a popular cut of pork, and it is with a good reason. The meat is both tender and lean. You can cut it into steaks or make a roast or grill the whole tenderloin in a pan or in the oven.
Traditionally, pork tenderloin is cut into steaks and served with fried onions, cream sauce, mushrooms and potatoes. Below is a recipe that is a classic Danish dish with a different spin on a pork tenderloin dinner. The Pork Tenderloin is cut into steaks, and served with a delicious onion, leek, and mushroom cream gravy.
See Karen Grete prepares this delicious
pork dinner on our YouTube channel.
- 1 pork tenderloin
- 1 large onion, sliced
- 1 leek, sliced
- 1 pound mushrooms, sliced
- 1/2 lb oyster mushroom – optional
- 1-2 tbsp butter
- Salt and pepper
- 1 tsp. mustard -optional
- 1/2 cup heavy cream
- 1/2 cup beef or chicken stock
- Serve with rice or cooked or mashed potatoes
- Sprinkle with chopped parsley
- Peal the potatoes and boil them till tender.
- Chop parsley finely.
- Remove fat and tendons from the pork tenderloin, and cut in into approx. 1 inch thick slices.
- Peel and chop the onion.
- Slice the leek.
- Clean the mushrooms and cut them in quarters.
- Fry onions and leek in the butter for a couple of minutes before you add the mushrooms. Remove everything from the pan, and fry the pork tenderloin steaks. Sprinkle the pork with salt, pepper and paprika. Return the onion, leek and mushroom mixture to the pan, and finally add the beef bouillon cube and the heavy cream. Optional add mustard.
- Do not overcook the tenderloin, or it will dry out. It should only be cooked till all the pink is gone.
- Let the meat sit in the mixture for several minutes to warm up again before you serve it.
We hope you enjoy this delicious dinner. Let us know what you think in the comment section if you try this recipe. As well a couple of other ways to serve the pork tenderloin steak is with fried onions on rye bread as an open-faced sandwich.
We served this pork tenderloin dinner on a Royal Copenhagen dinner plate. The pattern is Blue Flower Curve.
We have a large selection of open-faced sandwiches and pork recipes. We plan to post the pork tenderloin open-faced sandwich in the future. As well we plan to post a stuffed pork tenderloin too. Be sure to check out our selection of smørrebrød and pork recipes to see the variety of possibilities.
See our additional Scandinavian recipes recipes including
*how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)
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We have had a few months of really cold and snowy winter. During the cold weekends, I make this hearty bowl of potato leek soup on a regular basis. My family loves this recipe as it is comfort food for them. The bacon and parsley gives the soup an extra touch of deliciousness. It might take a little effort to make this hearty soup but it is worth it. When this soup is done, wow!
1 lb potatoes
1 can of chicken stock
2 cloves of garlic
1/2 cup heavy cream
3 pieces of fried bacon
parsley and/or chives
salt and pepper
See Karen Grete preparing Potato Leek Soup
in our YouTube video
- Fry the bacon.
- Peel and slice the potatoes and cook them in the chicken stock.
- Peel and slice the garlic.
- Slice the leeks and fry them in the bacon fat.
- Mash the potatoes in the chicken stock and add it to the garlic/ leeks mixture. Cook till soft and tender.
- Add the cream, salt and pepper.
- Serve the warm soup immediately. I recommend to sprinkle with bacon, chives and/or parsley.
- I usually serve the soup with either rolls or Danish rye bread too.
You can’t go wrong and the compliments will be forthcoming especially during the cold winter months. Enjoy!