Mørbradgryde – mørbradbøffer med løg og svampe – Pork Tenderloin in a Mushroom Onion Cream Sauce

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.

Ingredients:

  • 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
  • paprika
  • 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

Instruction:

  1. Peal the potatoes and boil them till tender.
  2. Chop parsley finely.
  3. Remove fat and tendons from the pork tenderloin, and cut in into approx. 1 inch thick slices.
  4. Peel and chop the onion. 
  5. Slice the leek.
  6. Clean the mushrooms and cut them in quarters.
  7. 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.
  8. Do not overcook the tenderloin, or it will dry out. It should only be cooked till all the pink is gone.
  9. 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.

Upcoming recipes:
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)



Follow us either on Twitter @scandinavtoday, Blogger, Google+, Google Pages, Pinterest and Subscribe to our YouTube Chanel Scandinavian Today!  Let’s get cooking Scandinavian foods!

Hakkekarbonader – Danish Breaded Pork Patty Recipe

Hakkekarbonader Dinner

Hakkekarbonader with potatoes, peas and carrot sauce with a sprinkle of parsley is a classic Danish dinner.  My mother made this when I was a child. I have made this for my family as well.  Enjoy!

Ingredients

  • 1 lb pork or 1/2 lb pork and 1/2 pork veal
  • flour
  • 1 egg whipped with 1 tbls. water
  • breadcrumbs
  • salt, pepper
  • butter and oil for frying

Preparation:

  1. Form the pork into four pork patties and shape them with a knife
  2. Turn the patties in the flour, then the whipped egg, and finally the breadcrumbs. 
  3. Sprinkle with salt and pepper. 
  4. Fry pork patties in 1/2 butter 1/2 oil in the frying pan for approx. 5 minutes on each side at medium heat. 
  5. Cover the potatoes with water in a pot, add a pinch of salt, and boil till soft (approx. 20 min. after water is boiling).
  6. Serve with stewed peas and carrots.
Serve with boiled potatoes and peas and carrot stew.

 
 Click on our video to see how Karen Grete 
prepares the peas and carrot sauce.

Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on http://scandinavtoday.blogspot.com/

*how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)


Follow us either on Twitter @scandinavtoday, Blogger, Google+, Google Pages, Pinterest and Subscribe to our YouTube Chanel Scandinavian Today!  Let’s get cooking Scandinavian foods!

Peas and Carrot White Sauce – Stuvede ærter og gulerødder


 A wonderful traditional Danish sauce for meat and fish dishes.
Ingredients

  • 1 cup peas
  • 1 cup carrots, sliced
  • water
  • 2 tbsp butter
  • 4 tbsp flour
  • 1 cup milk
  • salt
  • pepper
  • parsley

Instruction:

  1. Cook peas and carrots in just enough water to cover for approx. 3 min. Drain water off the vegetables and save water for the sauce.
  2. Melt the butter and add the flour. Gradually add milk and water and keep stirring till right consistency. Then add the cooked vegetables.
  3. Finally add salt, pepper, parsley. Eventually, add a little butter before serving.
  4. Serve with fish or meat dinner.

 *how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)


Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on http://scandinavtoday.blogspot.com/

Follow us either on Twitter @scandinavtoday, Blogger, Google+, Google Pages, Pinterest and Subscribe to our YouTube Chanel Scandinavian Today!  Let’s get cooking Scandinavian foods!

Mustard Dill Sauce for Gravlax – Gravlaxsås


A delicious sauce to serve with gravlax and other kinds of fish.
Mustard Dill Sauce:
Ingredients:

  • 1/4 cup Dijon mustard
  • 1 teaspoon ground dry mustard
  • 2 tablespoons brown sugar
  • 2 tablespoons white wine vinegar
  • 1/2 cup olive oil
  • 3-4 tablespoons chopped fresh dill

  • salt and pepper optional
Instructions:

Combine both mustard’s, brown sugar, and vinegar in a small bowl. Slowly whisk in the olive oil. The sauce may be prepared up to this point 1 day in advance and kept covered and chilled. Just before serving stir in the chopped dill.

      Yield: 3/4 cup

      We hope you enjoyed the video on how to make this recipe! If you like the video, please be sure to subscribe to our YouTube Channel Scandinavian Today.  Our channel has videos including

      Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on http://scandinavtoday.blogspot.com/

      Follow us either on Twitter @scandinavtoday, Blogger, Google+, Google Pages, Pinterest and Subscribe to our YouTube Chanel Scandinavian Today!  Let’s get cooking Scandinavian foods!

      How To Make Homemade Creamed Kale Sauce (Grønlangkål) For Danish Summer Dishes

      Creamed kale sauce has been eaten with pork or tongue and potatoes in Denmark and Nordic countries for several centuries.  A hearty meal great for  the summertime when you have fresh grown kale. Below is a recipe to make homemade creamed kale sauce (grønlangkål).



      Ingredients:

      • 1/2 tablespoon of butter
      • 1/2 tablespoon of flour
      • 1 cup of milk (other options is fish stock, chicken stock or beef stock)
      • 1 large bunch of washed kale, finely chopped
      • Salt and pepper
      • nutmeg

      Kitchen Utensils

      • cutting board
      • sharp knife
      • small-medium heavy saucepan
      • wooden spoon

      Instructions  

      Prepare the Kale
      Rinse kale well in large bowl of warm water.  Place the kale in a colander and drain. Rip the leaves off the stem. Discard any discolored leaves and tough stems. 

      Cooking Tip: Be sure to wash this carefully and just before use, since it will hasten spoilage.

      Then cook the kale in a pot of water.  Add a little bit of salt into the water.  Cook for about 20 minutes in order for the leaves to get soft. Then scoop the kale out of the pot,  Slice the leaves crosswise into ½ inch thick slices with a sharp knife on a cutting board. Set it aside in a bowl.  

      Cooking Tip: Whenever you shop for kale, buy lots of it because it cooks down dramatically.


      Make the Cream Sauce
      Melt the butter in the saucepan over medium heat.

      Add the flour and whisk until the flour is absorbed into the butter (this a “roux”).  Stir for about 2-3 minutes until it becomes thick, smooth and pale beige in color.

      Add the milk gradually about 1/3 at a time, and whisk constantly.  Keep stirring and bring to boil.  Add Kale juices too. You don’t want this to burn.  Stir constantly for about 5-6 minutes until smooth and thick. 

      If the sauce is too thick, you need to prime with milk or kale juice. If it is too thin, boil a little more.  Avoid the sauce tasting like flour by stirring well and carefully. 

      Turn down the heat.  Add chopped kale. Add nutmeg for flavoring. Season with salt and pepper. Simmer the sauce for 1-2 minute without boiling.

      Cover to keep warm until you are ready to serve.  Serve “grønlangkål” with either cooked smoke ham or tongue and over potatoes. Enjoy!

      Did you know that ….the ancient Greeks and Romans grew kale in their gardens?

      How to Make Danish Brown Gravy or Brun Sovs. An easy delicious recipe.

      It is almost unheard of for Danes to serve potatoes with out a gravy or a brown sauce. Danes eat brown gravy with meat dishes such as frikadeller (Danish meatballs) and Hakkebøf (Danish hamburger). This is an easy delicious gravy recipe to make from scratch. This Danish brown gravy is part or our Hakkebøf series and is usually made after you have fried the Hakkebøf in a pan. 

      Ingredients

      • 1 cup of potato water
      • 1 cup of broth or water w/ 1 beef cube
      • 1 cup water or milk or cream (optional)
      • 2 tablespoons flour
      • salt and pepper, to taste
      • pinch of sugar
      • gravy coloring (brun kulør)
      • 2 to 3 tablespoons of fried onions (to taste)

      Kitchen Utensil

      • whisk
      • measuring cup
      • measuring spoon

      Instruction

        After the hamburgers are finished frying remove them from the pan. There will be fat and “brown and black sprinkles”  left in the pan. Pour about a cup of  potato water on the pan. Dissolve a bullion cube in a cup of water and add it into the pan. 

        Add two to three tablespoons of Danish fried onions to taste. Gives the gravy some depth to the flavor. Also it is nice to add a pinch of sugar too.


        When the water mixture becomes bubbly, mix the flour with water or milk and add it slowly to the pan. Add a little at a time while stirring with a whisk. Add salt and pepper to taste.  Let it cook for 2-4 minutes.  Stir until the flour has thickened and the gravy is smooth and you have the desired consistency.  You want to be sure this does not become lumpy.
        Sometimes Danes use a product known as brun kulør (literally, “brown colouring”) to give the gravy a rich brown color. This recipe does not include the brown colouring but it does give a nice color to the gravy.
        If the sauce becomes too thick during cooking, just add more water. 

        You may want to sieve the sauce through a sieve if it is clumpy or has lumps. 

        Serve with Hakkebøf, white potatoes, green peas and beets! YUM! A perfect dinner!

        How to Make Rum Sauce for Desserts and for Flavored Whipped Cream – Bread Pudding

        Rum Sauce is perfect over ice cream, custard, cake and bread pudding.  

        http://scandinavtoday.blogspot.com/2014/02/how-to-make-bread-pudding.html
        See our bread pudding recipe too!

        Here is my version of rum sauce.  Enjoy!

        Ingredients

        • 1 cup brown sugar
        • 1/2 cup (1 stick) butter
        • 1 teaspoon of cinnamon
        • 1/2 cup of heavy cream
        • 2 tablespoon of rum or to taste

        Kitchen Utensils

        • measuring cup
        • medium saucepan
        • whisk
        • measuring spoon
        Click on our YouTube video 
        to see how Karen Grete prepares this delicious sauce.

        Instructions

        In a saucepan, melt butter and brown sugar over medium heat.  Whisk to blend well until the sugar is melted.

        Once the mixture is melted then add the cinnamon and cream.   Cook over low heat, stirring constantly, until mixture thickens. (Do not allow to simmer, or it may curdle.)
         
        Keep stirring.  Finally add two tablespoons of rum,  cook this for about 5 minutes on low heat. Keep stirring. If it is turn to thick add a little cream or milk to thin it out.  If you like more rum flavor add more to taste. Remove from heat.

        Whisk before serving. The sauce should be soft, creamy, and smooth.

        Can you put it on ice cream.  Pour over bread pudding. Serve warm or cold.

        Below is a photo of the rum sauce that was added to whipped cream. Really makes the whipped cream tastes delicious! Enjoy!

         

        Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on http://scandinavtoday.blogspot.com/

        *how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)


        Follow us either on Twitter @scandinavtoday, Blogger, Google+, Google Pages, Pinterest and Subscribe to our YouTube Chanel Scandinavian Today!  Let’s get cooking Scandinavian foods!