Mørbradgryde Pork Tenderloin In Onion Cream Sauce Recipes

MøRBRADGRYDE-PORK TENDERLOIN IN ONION CREAM SAUCE

Steps:

• 1. Remove any fat or the sliver tendons from the tenderloin. Slice into 1-inch thick slices and pound them lightly with a mallet to flatten. Set aside.
• 2. Melt butter in a large skillet over medium-high heat and add onions and leeks. Saute a few minutes until they begin to soften. Add mushrooms and cook until they begin to give off their juices.
• 3. Remove to a bowl and set aside. If needed add a bit more butter or oil to pan and add pork slices. Sprinkle with salt, pepper, paprika and nutmeg. Brown lightly on both sides.
• 4. Return onion mixture to pan and add cream and broth. Stir and bring mixture back to serving temperature. Do not overcook or pork will be dry.
• 5. Sprinkle with parsley if using and serve.

ONION PORK TENDERLOINS

Steps:

• In a large skillet over medium-high heat, brown tenderloins in oil on all sides. Sprinkle soup mix over the meat; add wine to the skillet. Reduce heat. Cover and simmer for 25-30 minutes or until a thermometer reads 160°, adding water to the skillet if needed. Remove tenderloins and keep warm. , In a small bowl, combine the cornstarch and water until smooth; gradually stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with tenderloins.