• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Nordic Food & Living
  • Home
  • Recipes
    • Breakfast
      • Nordic Bread
      • Bread
      • Jam - Spread - Dip
    • Lunch
    • Dinner
      • Pork
      • Chicken
      • Fish
      • Pie
      • Tapas
      • Fast and Easy Food
    • Desserts
      • Nordic Dessert
      • Cake
      • Pie
      • Ice Cream
    • Side Dish
      • Bread
      • Salads
      • Jam - Spread - Dip
      • Snacks
    • Healthy Food
    • Traditional Danish
    • Nordic Christmas
    • Kitchen guides
  • Travel Guides
  • About Me
    • Privacy Policy
  • In Danish
menu icon
go to homepage
  • Breakfast
  • Lunch
  • Dinner
  • Traditional Danish
  • Nordic Bread
  • Nordic Christmas
  • Nordic Dessert
search icon
Homepage link
  • Breakfast
  • Lunch
  • Dinner
  • Traditional Danish
  • Nordic Bread
  • Nordic Christmas
  • Nordic Dessert
×

"Home" » Pork

"Home" » Pork

Danish Pork Tenderloin Casserole with Bacon and Cocktail Sausages

Published: Aug 15, 2014 · Modified: Jan 19, 2021 · About 3 minutes to read this article. · By Kim Nielsen

Recipe for a traditional Danish pork tenderloin casserole with bacon and cocktail sausages. Full of great taste and very easy to make. Traditional recipe directly from Denmark!
Jump to Recipe Print Recipe

Recipe for Nordic Pork Tenderloin Casserole with Bacon and Cocktail Sausages

This recipe for traditional homemade pork tenderloin casserole with bacon, champignons and cocktail sausages is just super delicious and easy to make. I have heard that the history for this recipe goes as far back as to the 60ties and 70ties. However, this does not change that fact that it dish has a great taste and that it is easy to change in the exact way you like it. I have made this dish countless times and I still like it.

This recipe can be used both as a dinner after work but it is also great when you have guests - I have only received positive comments when serving this for my guests. If you make a lot of this recipe you can store some of it in the freezer - Then you can take it of the freezer in the morning and reheat it for dinner in the evening. This way you only have to boil some rice and then you have some really delicious and easy dinner.

Danish Pork Tenderloin Casserole with Bacon and Cocktail Sausages

Recipe for a traditional Danish pork tenderloin casserole with bacon and cocktail sausages. Full of great taste and very easy to make. Traditional recipe directly from Denmark!
Print Recipe Rate Recipe
Prep Time: 25 minutes minutes
Cook Time: 30 minutes minutes
Course: Dinner
Cuisine: Danish
Keyword: Pork tenderloin
Servings: 4 people
Author: NordicFoodLiving.com

Ingredients

Metric - US Customary
  • 1/2 kg pork tenderloin
  • 500 g champignons (mushrooms)
  • 200 g cocktail sausages
  • 150 g bacon in cubes
  • 1/4 liter light cream (or half-and-half)
  • 3/4 liter milk
  • 120 g tomato paste
  • 1 tsp paprika
  • 1 tbsp ketchup
  • salt

Instructions

  • Clean the pork tenderloin (remove fat and tendons) and cut it into 2cm (3/4") thick pieces.
  • Fry the bacon and sausages in a saucepan. When done, put it on a plate.
  • Rinse the champignons (mushrooms) and slice them. Fry them in some of the bacon grease left in the saucepan. When done, put them on the plate with the bacon and sausages.
  • Fry the small pork steaks together with salt and paprika. When done, put them on the plate.
  • Heat up the cream, milk and tomato paste in the saucepan. The sauce is supposed to be a little thick. If necessary use some corn flour for thickening. Let it heat for about 5-10 minutes.
  • Pour all the prepared ingredients back in the saucepan. Add a bit of ketchup, salt and paprika until the sauce has the desired flavor. Let everything heat for about 5-10 minutes.

Notes

Serve the pork stew with boiled rice and maybe some chopped parsley and some green peas. If you want to make the dish a bit healthier you can use brown rice which has a greater content of dietary fiber.

Recipe for Nordic Pork Tenderloin Casserole with Bacon and Cocktail Sausages

Reader Interactions

Comments

  1. Margaret

    December 01, 2019 at 8:08 am

    Hi Kim, lovely looking recipe! How long should you cook the sauce for after adding the ingredients, and do you heat it all up together when the sauce is complete?

    Thanks,
    Margaret

    Reply
    • Kim Nielsen

      December 01, 2019 at 11:48 am

      Hi Margaret. That's a good question. I can see that I've forgot to add this information to the recipe. Thanks for letting me know. When adding the ingredient for the sauce let it heat for about 5-10 minutes. Also, after you have added the rest of the ingredient then let the sauce heat for 5-10 minutes. Everything should be nice and hot when done.

      Reply

Write me a comment Cancel reply

Your email address will not be published. Required fields are marked *

Give my recipe a rating




Primary Sidebar

Owner of Nordic Food and Living
Follow www.NordicFoodLiving.com on facebook

Footer

COPYRIGHT © 2024 - Nordic Food & Living - By Kim Nielsen

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required