Danish Mørbradgryde (Creamy Pork Tenderloin & Mushroom Stew)

A cozy Danish family stew of tender pork tenderloin, bacon, mushrooms and carrots simmered in a paprika-tomato cream sauce, ladled over fluffy rice.

Ingredients

• 1¼ lb pork tenderloin, in bite-size pieces
• 4 oz bacon, chopped
• 8 oz sliced mushrooms
• 2 small onions, chopped
• 3 carrots, diced
• 1 can diced tomatoes
• 1 cup heavy cream
• 1½ cups long-grain rice
• chopped parsley

From your pantry: 1 tbsp oil, 2 tsp paprika, 1 tsp dried thyme, salt, pepper.

Instructions

1. Start the rice. Heat the oil in a large pot over medium-high and cook the bacon until it renders, 3 minutes.
2. Add the onions, carrots and mushrooms and cook, stirring, until the mushrooms release their liquid and start to brown, 6 to 8 minutes.
3. Add the pork and cook 2 to 3 minutes, turning, until it loses its raw color on the outside.
4. Stir in the tomatoes, cream, paprika, thyme, 1 tsp salt and pepper. Bring to a gentle simmer, partly cover and cook on low 25 to 30 minutes, until the pork is tender and the sauce has thickened.
5. Taste for salt, sprinkle with parsley and serve over rice.

Tip: Danes often add cocktail sausages (small hot dogs) along with the pork; kids love them. Mashed potatoes are just as traditional as rice.

Nutrition per serving

Good for

Adapted from Nordic Food & Living.

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