This dish is another classic from the Danish traditional cuisine. We have a term called “grandma-food” and this is it!. Eat the dishes your grandmother served you. And seriously, they’re all so tasty!
Traditional Danish dishes are very easy to low carbify! Butter and heavy cream are often already in the dish so what we do is we substitute potatoes for extra veggies and we have a super healthy meal.
And seriously, doesn’t it look amazing? My kids adore this type of food. The other day we had pork cheeks and Vega ate 4 (!), claimed that this was her new favorite dish and asked if she could have leftovers for breakfast! Mommy’s girl!!
SERVES 4 PERSONS
- 1 pork tenderloin (400g)
- 100g of bacon cut in smaller chunks
- 250g of mushrooms
- 1 cup (250 ml) of heavy cream
- 0,5 cup (100 ml) of beef stock
- 1 tsp of mustard
- 1/4-1/2 tsp of cayenne pepper (optional)
- dried thyme
- 2 large onions
- salt and freshly grounded pepper
- butter – lots of it – for frying
DIRECTIONS
2. Get your pork tenderloin ready by removing the gristle with a sharp knife. Cut the trimmed tenderloin into small pieces (about 2 cm thick) and press or knock them flat. Sprinkle with salt, pepper and thyme.
3. Clean mushrooms and cut them into four.
4. In a skillet, fry bacon with plenty of butter until the bacon is medium cooked. Now add the mushrooms and cook them in the bacon fat until they become soft and brownish.
5. Add cream, beef stock, mustard and cayenne to the skillet and bring to boil. Lower the temperature and allow to simmer.
6. In another skillet, heat up butter and brown your pork tenderloin steaks. When browned on all sides, place them in a greased oven dish. Pour over the bacon-mushroom-cream sauce and place the oven dish in the preheated oven. Cooking time is about 10-15 minutes depending on how much you fried them in the skillet.
7. Meanwhile, halve the onions, remove the outer layer and cut the rest in thin slices. Heat up butter in the skillet where you cooked your tenderloin a while ago and cook the onions at high temperature. Allow them to take color and become brownish. Traditionally, you would add some sugar to make the caramelize but we skip that here. I find their natural sweetness to be enough.
8. Take the oven dish out of the oven, sprinkle some fried onions on top and serve the rest on the side.
Steamed broccoli makes a nice and simple side dish to this meal. We had it last night with fresh spinach leaves and that worked wonders too! The kids had potatoes as well.
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