World Flavors Cookbook

Mørbradbøf (Pork Tenderloin)

Pan-fried pork tenderloin medallions in a rich mushroom and onion cream sauce.

Cuisine: Denmark

Ingredients

• 1 pork tenderloin, sliced into medallions
• 250g mushrooms, sliced
• 2 onions, sliced
• 1 cup heavy cream
• Butter for frying
• Salt, pepper, thyme

Instructions

1. Pound medallions slightly and season.
2. Fry in butter until browned; remove from pan.
3. Sauté onions and mushrooms in the same pan.
4. Add cream and herbs, simmer until thickened.
5. Return pork to the pan and heat through.
6. Serve with boiled potatoes or rice.