📝 About This Recipe
Mørbradgryde is a quintessential Danish comfort food that brings warmth to any table through its rich, velvety sauce and tender medallions of pork. This traditional dish perfectly balances the smokiness of bacon with the earthiness of sautéed mushrooms and the nostalgic addition of cocktail sausages. It is a true celebration of 'hygge', offering a decadent and heartwarming meal that has been a favorite in Scandinavian households for generations.
🥗 Ingredients
The Meat
- 700 grams Pork Tenderloin (trimmed of silver skin and cut into 2cm medallions)
- 150 grams Smoked Bacon (cut into small lardons)
- 150 grams Cocktail Sausages (high-quality small sausages)
Vegetables & Aromatics
- 250 grams Cremini Mushrooms (cleaned and sliced)
- 1 large Yellow Onion (finely diced)
- 2 cloves Garlic (minced)
- 2 tablespoons Unsalted Butter (for sautéing)
The Sauce
- 250 ml Heavy Cream (at least 36% fat for best texture)
- 200 ml Beef Stock (high-quality liquid stock)
- 1 tablespoon Tomato Paste (double concentrated)
- 1 teaspoon Sweet Paprika (provides color and depth)
- 1/2 teaspoon Fine Sea Salt (to taste)
- 1/2 teaspoon Black Pepper (freshly ground)
For Garnish
- 1 handful Fresh Parsley (finely chopped)
👨🍳 Instructions
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1
Begin by prepping the pork tenderloin. Remove any silver skin and slice the meat into medallions roughly 2cm thick. Lightly season the medallions with salt and pepper.
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2
In a large, heavy-bottomed pot or Dutch oven, cook the bacon lardons over medium heat until they are golden and crispy. Use a slotted spoon to remove the bacon, leaving the rendered fat in the pot.
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3
Increase the heat to medium-high. Sear the pork medallions in the bacon fat in batches to avoid crowding the pan. Brown them for about 2 minutes per side until a nice crust forms, then remove and set aside with the bacon.
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4
In the same pot, add the sliced mushrooms. If the pan is too dry, add a small knob of butter. Sauté the mushrooms until they release their moisture and turn a deep golden brown.
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5
Reduce heat to medium and add the remaining butter along with the diced onions. Cook for 4-5 minutes until the onions are translucent and soft.
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6
Stir in the minced garlic, tomato paste, and sweet paprika. Cook for 1-2 minutes, stirring constantly, to toast the spices and caramelize the tomato paste slightly.
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7
Pour in the beef stock, using a wooden spoon to scrape up all the flavorful browned bits (fond) from the bottom of the pot.
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8
Add the heavy cream and bring the mixture to a gentle simmer. Do not let it boil vigorously as this can break the sauce.
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9
Return the browned pork medallions, crispy bacon, and any juices from the plate back into the pot. Add the cocktail sausages at this stage.
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10
Cover the pot partially and let it simmer gently for 12-15 minutes. The sauce should thicken to a coating consistency and the pork should be cooked through but remain tender.
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11
Taste the sauce and adjust the seasoning with additional salt and pepper if necessary. If the sauce is too thin, simmer uncovered for a few extra minutes.
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12
Remove from heat and garnish generously with freshly chopped parsley before serving hot.
💡 Chef's Tips
To ensure the pork stays juicy, avoid over-searing; the meat will finish cooking in the sauce. If you want an even richer sauce, stir in a tablespoon of cold butter just before serving. For an authentic touch, use Danish cocktail sausages or 'pølser' if you can find them at a specialty market. If the sauce doesn't thicken enough naturally, you can whisk 1 teaspoon of cornstarch with a little cold water and stir it in for the last 2 minutes of simmering.
🍽️ Serving Suggestions
Serve over a mountain of buttery mashed potatoes to soak up the glorious cream sauce. Pair with a side of traditional Danish pickled beets (syltede rødbeder) for a bright, acidic contrast. A crisp cucumber salad (agurkesalat) dressed in vinegar and sugar provides a refreshing crunch. Accompany with a glass of robust red wine like a Syrah or a cold Danish pilsner.