Mørbradgryde (Creamy Pork Tenderloin Stew)
A hearty and filling pork stew that will warm you right up! Best served with rice, potatoes, or freshly baked bread.
Ingredients
- 454 grams bacon
- 1 kg pork tenderloin (this corresponds to 2 tenderloins depending on their size; you can cut this recipe in half by adjusting the serving size slider!)
- 2 tbsp flour
- 454 grams baby bella mushrooms (or whatever kind of mushroom you like to use!)
- 120 milliliters water (optional; for deglazing!)
- 1 large onion, diced
- 4 medium sized carrots, cut into 1/2" pieces
- 2-3 stalks celery, cut into 1/2" pieces
- 5 cloves garlic, finely minced
- 1 (6 oz/170g) can tomato paste
- 1 tbsp paprika
- 1 tsp dried thyme (if using fresh, increase to 1 tbsp!)
- 1 (28 oz/794g) can diced tomatoes
- 475 milliliters water or stock
- Salt to taste
- Pepper to taste
- 75 grams baby spinach (2-3 large handfuls; add more, or omit if you would like!)
- 1/4 bunch parsley, chopped
- 120 milliliters heavy cream
Instructions
- Prepare your vegetables by washing the carrots, celery, mushrooms and parsley, along with peeling the onion and garlic cloves.
- Dice the onion and set aside. These first several steps are all prepping and chopping the ingredients!
- Chop the celery and carrots into 1/2" size pieces. Cut the carrots in half lengthwise if needed! You can add the onion, carrots, and celery to the same container on the side as we will be adding them all at the same time later.
- Finely dice the garlic cloves and set aside.
- Slice the mushrooms and place in a large bowl.
- Dice the bacon and set aside.
- Cut the pork tenderloins into 1" pieces. Place in a medium mixing bowl.
- Mix the pork pieces with 2 tbsp of flour and add salt and pepper.
- In a large pot on the stove, add the bacon, then turn the pot on medium heat.
- Render the bacon fat until the bacon is nice and golden; turn off the heat and remove the bacon, and drain off all but a few tablespoons of the bacon fat.
- Heat the bacon fat back up around medium heat. Add a layer of pork, trying not to crowd the pan. Turn after a few minutes, and cook an additional two minutes on the other side.
- Remove pork and set on a plate aside; repeat with more pork if needed!
- Once all the pork is browned and set aside separately, add in the sliced mushrooms to the pot.
- Be sure to scrape up all the flavor on the bottom of the pot! You can add up to 1/2 cup of water at this stage to help with the deglazing. If you would like, you can use wine instead!
- Once the mushrooms have cooked down and most of the liquid in the pot has evaporated (about 10 minutes of cooking), add the onion, celery, and carrot.
- Cook for about 5 minutes, until the onion starts to soften.
- Add the garlic and cook for a few more minutes.
- Add the pork and bacon back into the pot.
- Add tomato paste, paprika, thyme, and some salt and pepper.
- Stir well to coat everything.
- Add in diced tomatoes and up to 2 cups of water.
- Bring to a simmer, then cover and let cook for around 20 minutes, stirring occasionally.
- While the stew is cooking, prepare your rice or potatoes, or whatever you would like to eat this with! Pasta would also be a good option.
- Chop about 1/4 bunch of fresh parsley.
- After 20 minutes, the pork should be cooked through and tender, and the vegetables should be softened.
- Turn off the heat and add in spinach and chopped parsley.
- Pour in 1/2 cup of heavy cream and stir to combine.
- Taste and adjust for seasoning; you may need to add more salt and pepper at this point.
- Serve and enjoy!
