Pork tenderloin stew (mørbradgryde) with mushrooms and pancetta – a rich, creamy mushroom sauce with pork tenderloin and pancetta.
Pork tenderloin stew with mushrooms and pancetta is true comfort food – rich, creamy and full of flavour.
At heart, this is pork tenderloin in mushroom sauce – simply lifted with crisp pancetta and a little extra depth. The combination of tender pork, mushrooms and a creamy sauce never fails.
The pancetta is fried over a medium heat until golden, so the fat renders slowly and gives the best flavour – and it is that very fat that forms the base for the rest of the dish. The tenderloin is browned briefly and stays juicy, while the mushrooms soak up plenty of flavour.
Everything comes together in a creamy mushroom sauce with Dijon mustard, stock and cream, rounded off with fresh thyme and a dash of red wine vinegar for balance and freshness.
It is a very easy dish, ready in about 30 minutes – perfect for weeknights and weekends alike. I usually serve it with mashed potatoes, but it is also very good with rice, boiled potatoes or a baked potato.
Pork tenderloin stew with mushrooms
Mørbradgryde is a classic when it comes to easy, flavourful dinners. The combination of tender meat, mushrooms and a creamy sauce makes it a favourite with many.
It is a dish where a few good ingredients and the right cooking give plenty of flavour – and where the pancetta in particular lifts the dish and adds an extra layer of depth.
Tip: Pancetta can easily be replaced with bacon if that is what you have in the fridge. But I really do recommend trying it with a piece of pancetta that you dice yourself – the flavour is on another level and gives the dish a depth all of its own.
Pork tenderloin stew with mushrooms and pancetta (mørbradgryde)
Ingredients
- 200 g pancetta, diced
- 1 pork tenderloin also sold as pork fillet
- 350 g mushrooms, sliced or quartered
- 1 onion, finely chopped
- 3 cloves garlic, finely chopped
- 2 tsp Dijon mustard
- 1 1/2 tbsp plain flour
- 450 ml stock
- 250 ml cream
- 1-2 tsp red wine vinegar
- 1 tsp fresh thyme
- Gravy browning (kulør)
- Salt and freshly ground pepper
- Oil
Serving suggestions
- Mashed potatoes – click here for the recipe
- Baked potato – click here for the recipe
- Boiled potatoes
- Rice
Method
- Fry the pancetta in a large pan over a medium heat until golden and crisp. Set it aside on a plate.
- Meanwhile, trim the tenderloin of any sinew and silverskin and cut it into slices or strips. Brown the meat briefly in the same pan over a high heat and season with salt and freshly ground pepper. Set the meat aside on a plate.
- In the same pan, fry the mushrooms until they have released all their liquid and it has cooked off. Add a little oil if needed.
- Add the onion and garlic and fry until the onion is soft and translucent, then stir in the Dijon mustard and flour.
- Pour in the stock while stirring, and keep stirring until the sauce is smooth and free of lumps. Then add the cream, return the meat to the pan and let the dish simmer for 5-8 minutes.
- Stir the pancetta and thyme into the sauce, adjust the colour with a little gravy browning and season to taste with red wine vinegar, salt and freshly ground pepper.
Nutrition
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Hvor meget løg og hvidløg skal der i?
Hejsa
Ej den var smuttet, godt du skriver det – det er opdateret nu:)
1 løg og 3 fed hvidløg, begge dele finthakket:)
Warm wishes, Dianna