Mørbradgryde - mørbradbøffer med løg og svampe - Pork Tenderloin in a Mushroom Onion Cream Sauce

Pork tenderloin is a popular cut of pork, and it is with a good reason. The meat is both tender and lean. You can cut it into steaks or make a roast or grill the whole tenderloin in a pan or in the oven. 

Traditionally, pork tenderloin is cut into steaks and served with fried onions, cream sauce, mushrooms and potatoes. Below is a recipe that is a classic Danish dish with a different spin on a pork tenderloin dinner. The Pork Tenderloin is cut into steaks, and served with a delicious onion, leek, and mushroom cream gravy.

 See Karen Grete prepares this delicious 

pork dinner on our YouTube channel.

Ingredients:

• 1 pork tenderloin
• 1 large onion, sliced
• 1 leek, sliced
• 1 pound mushrooms, sliced
• 1/2 lb oyster mushroom - optional
• 1-2 tbsp butter                              
• Salt and pepper
• paprika
• 1 tsp. mustard -optional
• 1/2 cup heavy cream
• 1/2 cup beef or chicken stock
• Serve with rice or cooked or mashed potatoes
• Sprinkle with chopped parsley

Instruction:

1. Peal the potatoes and boil them till tender.
2. Chop parsley finely.
3. Remove fat and tendons from the pork tenderloin, and cut in into approx. 1 inch thick slices.
4. Peel and chop the onion. 
5. Slice the leek.
6. Clean the mushrooms and cut them in quarters.
7. Fry onions and leek in the butter for a couple of minutes before you add the mushrooms. Remove everything from the pan, and fry the pork tenderloin steaks. Sprinkle the pork with salt, pepper and paprika.  Return the onion, leek and mushroom mixture to the pan, and finally add the beef bouillon cube and the heavy cream. Optional add mustard.
8. Do not overcook the tenderloin, or it will dry out. It should only be cooked till all the pink is gone.
9. Let the meat sit in the mixture for several minutes to warm up again before you serve it.

We hope you enjoy this delicious dinner. Let us know what you think in the comment section if you try this recipe. As well a couple of other ways to serve the pork tenderloin steak is with fried  onions on rye bread as an open-faced sandwich.

 

We served this pork tenderloin dinner on a Royal Copenhagen dinner plate.  The pattern is Blue Flower Curve.

Upcoming recipes:

We have a large selection of open-faced sandwiches and pork recipes. We plan to post the pork tenderloin open-faced sandwich in the future. As well we plan to post a stuffed pork tenderloin too.  Be sure to check out our selection of smørrebrød  and pork recipes to see the variety of possibilities.  

   
See our additional Scandinavian recipes recipes including
*how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)

*how to make Swedish Glogg for Christmas & cold evenings! (glögg or mulled wine recipe) 

*how to make aeblskiver (æbleskiver)

*how to make Danish Christmas Klejner

*how to make easy Danish cucumber salad (arguksalat)

*how to make Danish sugar browned potatoes (brunede kartofler)

*how to make Danish red cabbage (rødkaal)

Follow us either on Twitter @scandinavtoday, Blogger, Google+, Google Pages, Pinterest and Subscribe to our YouTube Chanel Scandinavian Today!  Let's get cooking Scandinavian foods!

Danish Wholegrain Rye Bread- Fuldkornsrugbrød

In Denmark, we eat dark sourdough rye bread as open-faced sandwiches with cold cuts, cheeses and other toppings at least once a day.  I grew up eating rye bread with our sandwiches every day for lunch. 

There are different variations of sourdough rye bread.  The following wholegrain rye bread recipe is a sourdough rye bread.  This recipe is fast and easy to make.  To give the bread extra flavor I sprinkled sunflower. I like the added extra flavor of sunflower seeds.  However, the sunflower seeds are optional too.

Below is my recipe of the Danish Wholegrain Rye Bread.

 See Karen Grete prepare this delicious 

Danish Wholegrain Rye Bread on our YouTube video

Ingredients:
Makes 1 bread

• 2 cups  water
• 1 cup wholewheat flour
• 1 cup  rye flour
• 1 cup chopped rye kernels
• 1/2 cup sourdough
• 1/2 cup sunflower seeds
• 1/2 cup flax seeds
• 1 pkg yeast
• 1 tbsp dark molasses
• 1 tsp salt

Directions:

1. Put the sunflower, flax seeds and rye kernels into a pot.  Add enough water to cover the mixture. Boil the mixture for approx. 5 min or until the grains are soft. 
2. After the mixture has been cooking for 5 minutes, pour it into the mixing bowl, and let it cool down a little.  Add the rest of cold water into the mixture as it is cooling down.
3. As soon as the mixture is finger warm add the salt, molasses, and 1 cup of the flour. Then mix the mixture.
4. Next add 1/2 cup sourdough and 1 pkg of yeast into the bowl and mix it again.
5. Finally add the last 1 cup of flour.  If it is too wet add a little more flour, so it can keep its shape. Mix the mixture for about 5 to 10 minutes.
6. Spray the baking pan with oil and sprinkle with flour. 
7. Pour in the dough and let it rise for 1-2 hours. 
8. After the bread has risen slice the bread across. 
9. Brush the bread with cold water and sprinkle it with sunflower seeds.  
10. Bake the bread in the oven for approx. 1 hour 15 min at a degree of 375F.
11. Take the bread out of the oven, remove it from the form and place it on a rack to cool down before you put it in a plastic bag or a bread box.

 

You might want to wait till the next day before you slice the bread.

As you can see in our YouTube video that I enjoyed the bread with just butter.  That is how good this recipe is!  Of course if you like to have a simple sandwich just with cold cuts or a delicious smørrebrød this bread is great for this too.  Be sure to check out our selection of smørrebrød to see the variety of possibilities.

Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on http://scandinavtoday.blogspot.com/
*how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)

*how to make Swedish Glogg for Christmas & cold evenings! (glögg or mulled wine recipe) 

*how to make aeblskiver (æbleskiver)

*how to make Danish Christmas Klejner

*how to make easy Danish cucumber salad (arguksalat)

*how to make Danish sugar browned potatoes (brunede kartofler)

*how to make Danish red cabbage (rødkaal)

Follow us either on Twitter @scandinavtoday, Blogger, Google+, Google Pages, Pinterest and Subscribe to our YouTube Chanel Scandinavian Today!  Let's get cooking Scandinavian foods!

Potato Leek Soup with Bacon and Parsley - Kartoffel-porresuppe med bacon og persilledrys

We have had a few months of really cold and snowy winter.  During the cold weekends, I make this hearty bowl of potato leek soup on a regular basis.  My family loves this recipe as it is comfort food for them. The bacon and parsley gives the soup an extra touch of deliciousness. It might take a little effort to make this hearty soup but it is worth it. When this soup is done, wow!  

Ingredients:

 1 lb potatoes

1 can of chicken stock

2 leeks

2 cloves of garlic

1/2 cup heavy cream

3 pieces of fried bacon

parsley and/or chives

salt and pepper

  

 See Karen Grete preparing Potato Leek Soup 

in our YouTube video

 Instruction:

1. Fry the bacon.  
2. Peel and slice the potatoes and cook them in the chicken stock.  
3. Peel and slice the garlic.
4. Slice the leeks and fry them in the bacon fat.
5. Mash the potatoes in the chicken stock and add it to the garlic/ leeks mixture. Cook till soft and tender.
6. Add the cream, salt and pepper. 
   
7. Serve the warm soup immediately. I recommend to sprinkle with bacon, chives and/or parsley.
8. I usually serve the soup with either rolls or Danish rye bread too.

You can’t go wrong and the compliments will be forthcoming especially during the cold winter months. Enjoy!

Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on http://scandinavtoday.blogspot.com/
*how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)

*how to make Swedish Glogg for Christmas & cold evenings! (glögg or mulled wine recipe) 

*how to make aeblskiver (æbleskiver)

*how to make Danish Christmas Klejner

*how to make easy Danish cucumber salad (arguksalat)

*how to make Danish sugar browned potatoes (brunede kartofler)

*how to make Danish red cabbage (rødkaal)

Follow us either on Twitter @scandinavtoday, Blogger, Google+, Google Pages, Pinterest and Subscribe to our YouTube Chanel Scandinavian Today!  Let's get cooking Scandinavian foods!

Smoked Salmon Pizza Recipe - Røget Laks Pizza

Growing up in Denmark we never had pizza.  The first time I had pizza was in New Jersey which was years ago.  Now a days pizza is much more common in Denmark.  You can find pizza shops not only in Copenhagen but in the suburbs and small towns too.   My relatives and friends seem to eat pizza regularly just because it is so easy to get and delicious. 

Below is a pizza recipe that combines some of our favorite Scandinavian ingredients including smoked salmon onto a pizza.  This smoked salmon pizza makes a wonderful appetizer for a party or a light summer dinner.  The ingredients listed below are easy to find in any grocery store.   Plus, this delicious pizza is very easy to make. I do recommend eating the pizza the same day that you make it.  However just like most pizzas it will probably quickly disappear the same day you serve it.

 

Check out our YouTube video 

to see how Karen Grete prepares this delicious smoked salmon pizza

Ingredients:

• 8 ounces prepared pizza dough
• oil in a can (for spraying the pizza)
• chopped chives
• chopped dill
• 8 oz. cream cheese
• Capers, drained
• 6 ounces thinly sliced smoked salmon

Instruction:

1.Preheat the oven to 500°F.

2.On a lightly floured surface, roll the dough out into a 10-inch round. Transfer the dough to a baking sheet.  Brush or spray it with oil and punch it with a fork.  Bake until crust is golden brown, 6 to 8 minutes. Let the pizza crust cool for 5 minutes.

3.While pizza crust is in the oven, mix the cream cheese with the chopped dill and chopped chives

4.On a cool crisp pizza crust, spread the sour cream mixture over the pizza.  Arrange the salmon to cover the surface entirely. Sprinkle with the capers and dill.

5.Slice the pizza into 4 pieces for the light dinner or slice the pizza into smaller slices for the appetizers.  Serve immediately.

You might want to add pepper or a slice of lemon to taste.   Also, we used chopped dill but you can substitute using chopped chives instead.                                   

A delicious side salad is great to have with this pizza.  My suggestion is one of our cucumber salads or even a cucumber lemon drink.  

 

In this photo above we served the salmon pizza on a Royal Copenhagen plate.  The pattern design is Blue Flower Curve which is perfect to use during the summer season.  Love the floral pattern.

Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on http://scandinavtoday.blogspot.com/
*how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)

*how to make Swedish Glogg for Christmas & cold evenings! (glögg or mulled wine recipe) 

*how to make aeblskiver (æbleskiver)

*how to make Danish Christmas Klejner

*how to make easy Danish cucumber salad (arguksalat)

*how to make Danish sugar browned potatoes (brunede kartofler)

*how to make Danish red cabbage (rødkaal)

Follow us either on Twitter @scandinavtoday, Blogger, Google+, Google Pages, Pinterest and Subscribe to our YouTube Chanel Scandinavian Today!  Let's get cooking Scandinavian foods!