Best 4 Mørbradgryde Pork Tenderloin In Onion Cream Sauce Recipes

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**Pork Tenderloin in Onion Cream Sauce (Mr. Braiser's)**

Mr. Braiser's Pork Tenderloin in Onion Cream Sauce is a Danish dish that showcases the tenderloin's natural flavor, complemented by a rich and creamy onion sauce. This succulent dish is perfect for special occasions or a delightful weeknight dinner.

In this article, we present two variations of this classic recipe:

1. **Classic Mr. Braiser's Pork Tenderloin in Onion Cream Sauce:** This recipe stays true to the original, using simple ingredients like pork tenderloin, onions, cream, and spices to create a flavorful and comforting dish.

2. **Mr. Braiser's Pork Tenderloin in Onion Cream Sauce with Mushrooms and Bacon:** This variation adds sautéed mushrooms and crispy bacon to the mix, enhancing the dish with umami and a smoky flavor.

Both recipes include step-by-step instructions and helpful tips to ensure a perfectly cooked pork tenderloin and a luscious onion cream sauce. Whether you prefer the classic version or the one with mushrooms and bacon, you'll find everything you need to create this delightful Danish dish at home.

Check out the recipes below so you can choose the best recipe for yourself!

PERFECT PORK TENDERLOIN



Perfect Pork Tenderloin image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 15

1 tablespoon tri-color peppercorns
1 tablespoon kosher salt
1 teaspoon minced fresh thyme
1 teaspoon minced fresh rosemary
1/2 teaspoon crushed red pepper, optional
1 1/2 to 2 pounds pork tenderloin (2 tenderloins)
2 tablespoons olive oil
3 tablespoons salted butter
2 cloves garlic, minced
1 teaspoon minced fresh thyme
1 teaspoon minced fresh rosemary
2 tablespoons all-purpose flour
1 1/2 cups heavy cream
2 tablespoons whole-grain mustard
2 tablespoons chopped fresh parsley, plus more for garnish

Steps:

  • For the pork tenderloin: Preheat the oven to 425 degrees F.
  • Place the peppercorns in a resealable bag and crush them coarsely with a meat mallet or rolling pin.
  • Mix together the salt, peppercorns, thyme, rosemary and crushed red pepper, if using, in a bowl. Season the pork with the seasoning mix.
  • Heat a large heavy-bottomed skillet over medium-high heat and add the olive oil. Add the pork and cook, turning as needed to brown the pork all over, about 5 minutes. Transfer the skillet to the oven and bake until cooked through (145 degrees F on a meat thermometer), 15 to 20 minutes. Transfer the pork to a cutting board and tent with foil to rest.
  • For the herby mustard cream sauce: Return the skillet to the stovetop over medium heat. Melt the butter, then add the garlic, thyme and rosemary and cook for a minute or two Sprinkle over the flour and cook, stirring, for an additional minute. Add the cream and bring to a simmer. Simmer until the cream thickens slightly, about 2 minutes. Stir in the whole-grain mustard and parsley. Taste and adjust the seasoning as needed.
  • Slice the pork and shingle it onto a platter. Spoon some of the sauce over the top and sprinkle over some chopped parsley. Transfer the remaining sauce to a sauceboat or serving bowl and serve alongside the pork.

MøRBRADGRYDE-PORK TENDERLOIN IN ONION CREAM SAUCE



Mørbradgryde-Pork Tenderloin in Onion Cream Sauce image

A Danish recipe. Serve with boiled potatoes, or rice.

Provided by Mikekey *

Categories     Pork

Time 40m

Number Of Ingredients 11

1 (1-2 lb) pork tenderloin
1 large yellow onion, chopped
1 leek, washed, trimmed and sliced (white and some of the green part)
8 oz sliced mushrooms
2 Tbsp unsalted butter
salt and pepper
1/2 tsp sweet paprika
1/4 tsp ground nutmeg
1/2 c heavy cream
1/2 c beef broth (or chicken)
chopped parsley, for garnish (optional)

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.

PORK TENDERLOIN WITH CREAM SAUCE



Pork Tenderloin with Cream Sauce image

"We had the pork at a German restaurant in Nebraska. I tried the recipe at home and have been making it every since," says Cathy Dwyer of Freedom, New Hampshire.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 2 servings.

Number Of Ingredients 13

1/2 cup chopped carrot
1/3 cup chopped onion
3 tablespoons butter
1 pork tenderloin (3/4 pound)
1 cup beef broth
2 tablespoons lemon juice
1/2 teaspoon grated lemon zest
1/4 teaspoon dried thyme
1/8 teaspoon pepper
1 bay leaf
1-1/2 teaspoons all-purpose flour
2 tablespoons half-and-half cream
2 teaspoons minced fresh parsley

Steps:

  • In a large skillet, saute carrot and onion in butter for 2 minutes. Add the pork; brown on all sides. Stir in the broth, lemon juice, lemon zest, thyme, pepper and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 16-18 minutes or until a thermometer reads 160° and juices run clear. Remove meat and keep warm., Strain pan juices, discarding vegetables and bay leaf. Return 1/4 cup to skillet. Combine flour and cream until smooth; stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork; sprinkle with parsley.

Nutrition Facts : Calories 278 calories, Fat 13g fat (6g saturated fat), Cholesterol 118mg cholesterol, Sodium 226mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 35g protein.

PORK TENDERLOIN WITH CREAMY HERB SAUCE



Pork Tenderloin with Creamy Herb Sauce image

A wonderfully elegant and easy pork tenderloin dish with a creamy herbed wine sauce. Very rich, without all of the fat and calories! Serve with garlic mashed potatoes. A wonderful dish.

Provided by CARRIEKWF

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 45m

Yield 6

Number Of Ingredients 10

1 tablespoon vegetable oil
½ cup minced carrots
1 ½ pounds pork tenderloin medallions
2 teaspoons all-purpose flour
1 tablespoon dried basil
1 tablespoon dried parsley
½ teaspoon ground black pepper
½ teaspoon beef bouillon granules
⅔ cup light cream
¼ cup dry white wine

Steps:

  • Heat oil in a skillet over medium heat; cook carrots in oil for 5 minutes, stirring often. Add pork, and cook until lightly browned. Remove only pork, and keep warm.
  • In the skillet, stir together flour, basil, parsley, pepper, and beef granules. Whisk in light cream, stirring until thick. Stir in wine. Return pork to pan, reduce heat to low, and cover. Simmer for 20 minutes, stirring occasionally.

Nutrition Facts : Calories 225.8 calories, Carbohydrate 3.3 g, Cholesterol 80.8 mg, Fat 12.9 g, Fiber 0.6 g, Protein 21.2 g, SaturatedFat 5.5 g, Sodium 98.5 mg, Sugar 0.5 g

Tips:

  • Use a good quality pork tenderloin: This will ensure that the meat is tender and juicy.
  • Brown the pork tenderloin before cooking: This will help to seal in the juices and give the meat a nice color.
  • Cook the pork tenderloin to an internal temperature of 145 degrees Fahrenheit: This will ensure that the meat is cooked through but still juicy.
  • Make sure the onion cream sauce is thick enough: It should be able to coat the back of a spoon.
  • Serve the Mrbradgryde pork tenderloin with your favorite sides: Mashed potatoes, rice, or pasta are all good options.

Conclusion:

Mrbradgryde pork tenderloin in onion cream sauce is a delicious and easy-to-make dish that is perfect for a special occasion. The pork tenderloin is tender and juicy, and the onion cream sauce is rich and flavorful. This dish is sure to impress your guests!

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