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!
Servings: 4 people
Ingredients
- 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.