Lækker mørbradgryde (Pork Tenderloin Casserole) is a traditional Danish recipe for a classic casserole of pork tenderloin, bacon, mushrooms and onions in a lightly-spice milk and cream sauce coloured and flavoured with tomato puree. The full recipe is presented here and I hope you enjoy this classic Danish version of: Pork Tenderloin Casserole (Lækker mørbradgryde).
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Ingredients:
500g pork tenderloin, trimmed and cut into strips
300g bacon, diced
500g mushrooms, cleaned and quartered
200g onions, peeled and chopped
1 small tin of cocktail sausages, drained
For the Sauce:
25g butter
2 tbsp plain flour
500ml milk
250ml whipping cream
70g tomato purée
1 tbsp paprika
1 tbsp cayenne pepper
1 pork or chicken bouillon cube
Method:
Heat a pan, add the bacon and pork and fry for about 6 minutes, or until nicely browned. Remove with a slotted spoon then add the onions and mushrooms and fry in the oil left in the pan for about 8 minutes, or until the onions are golden brown. Remove with a slotted spoon and set aside.
Now prepare the sauce. Melt the butter in a pan then scatter over the flour and stir in to form a smooth roux. Stir in the milk, cream, spices and the stock cube. Bring to a simmer and cook until thickened.
When the sauce is ready, add the pork, bacon, mushrooms and onions. Allow to heat through and serve hot on a bed of rice.
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