Pork tenderloin stew with mushrooms and pancetta (mørbradgryde)
Recipe for pork tenderloin, pancetta and mushrooms in a rich, creamy sauce.
Servings 4 people
Calories 638kcal
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
Instructions
- 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
Calories: 638kcal | Carbohydrates: 9g | Protein: 42g | Fat: 48g | Saturated Fat: 23g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 201mg | Sodium: 908mg | Potassium: 1036mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1205IU | Vitamin C: 3mg | Calcium: 59mg | Iron: 2mg