Mørbradgryde (Danish pork tenderloin stew with paprika and cream)
The party dish of Danish home cooking: tender pieces of pork tenderloin with mushrooms, a little bacon and sliced sausages in a rosy paprika-tomato sauce finished with cream, served over rice. Plenty of mushrooms and sweet red pepper make it generous, with cooking cream in place of whipping cream.
- Time
- 65 min (20 prep + 45 cook)
- Servings
- 4
- Per serving
- 764 kcal
- Protein
- 48 g
Ingredients
- 3 1/2 oz raw bacon, in small dice
- 2 tsp butter
- 1 1/4 lb raw pork tenderloin, pork tenderloin (mørbrad), trimmed, in 2 cm (3/4-inch) pieces
- 1 lb crimini mushroom, quartered
- 2 medium onions, chopped
- 2 tbsp paprika, sweet
- 1 can (14 oz) canned crushed tomatoes
- scant 1/2 cup water
- 3/4 tsp salt
- 1/2 tsp black pepper
- 2 small red bell peppers, diced
- 4 oz wiener sausage, wieners or cocktail sausages, sliced
- 1 cup + 1 tbsp cooking cream, 15% fat, about 15 % fat
To serve
- 1 1/4 cups basmati rice, uncooked
- 3 tbsp chopped fresh parsley
Steps
- Fry the bacon in a wide, heavy pot over medium heat until golden and lift it out with a slotted spoon. Add the butter to the bacon fat, raise the heat and brown the pork in two batches, about 2 minutes each. Lift it out as well.
- Add the mushrooms and onion to the pot and cook over medium-high heat for 7–8 minutes, until the mushrooms have let go of their water and started to colour.
- Stir in the paprika and tomato paste and cook for 2 minutes. Add the tomatoes, water, salt and pepper, return the bacon and pork, cover and simmer gently for 12 minutes.
- Add the red pepper and sausages and simmer for 5 minutes more. Stir in the cream and heat through without boiling hard. Check that the pork has reached at least 145°F, then let the pot stand off the heat for 3 minutes.
- Meanwhile cook the rice according to the packet and stir the parsley through it. Taste the stew for salt and serve it over the rice. Cool any leftover rice quickly and refrigerate it within an hour; the stew keeps 4 days in the fridge and freezes for 3 months.
Good to know
Can I use whipping cream?
Yes, it is what many Danish families use, the same amount, for a richer, paler sauce: a score of about 44 instead of 51.
My sauce is thin. What now?
Stir a tablespoon of cornflour into a little cold water, pour it in and boil for a minute. Mushrooms vary a lot in how much water they give up.
Rice or potatoes?
Rice is the usual choice in Denmark. Boiled or mashed potatoes are just as good with the sauce.
Per
- Calories
- 107
- Protein
- (25%)
- 7 g
- Fat
- (37%)
- 5 g
- Carbohydrates
- (38%)
- 11 g
- of which sugar
- 2 g
- Fiber
- 1 g
- Sodium
- 159 mg
More meals
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 3057 kcal goes into the pot and 2697 g of ingredients comes out as about 2860 g of food: 107 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.