Recipe for pork tenderloin stew with bacon
Tenderloin stew (paprika stew) is a true grandma classic, and it’s a wonderful simmering dish loved by many, both young and old.
It’s no wonder it’s so popular – the tenderloin is one of the Danes’ favorite cuts, and you can never go wrong with heavy cream.
So it might not be the healthiest dinner, but there’s definitely room for the good, old Danish classics – and they typically contain a good amount of cream, just as it should be!
This is the recipe for the classic Danish tenderloin stew with delicious, tender pork, cocktail sausages, and mushrooms in a rich and spicy paprika cream sauce. And bacon is always a good thing, so plenty of it is used – here it’s crispy and served on top of the delightful paprika sauce!
Fresh herbs are also always lovely, and you can advantageously add freshly chopped parsley on top.
You might optionally add 150 grams of extra fine frozen peas to the sauce. I didn’t do it this time, but when I do, I add them at the very end and let them cook for the last 2 – 3 minutes. This way, they retain their crispness and beautiful green color.
Tenderloin stew is also perfect as easy guest food, and the fact that it’s affordable certainly doesn’t make it worse.
Feel free to serve the tenderloin stew with rice, French fries, or spaetzle.
Pork tenderloin stew with bacon
Ingredients
- 2 pcs. Pork Tenderloin
- Butter For frying - optionally use a mix of butter and oil
- 2 pcs. Onion Finely chopped
- 2 cloves Garlic Finely chopped
- 14 gram Smoked paprika
- 12 gram Curry
- 0.25 l Whipping Cream
- 200 gram Tomato Puree
- 240 gram Ketchup
- 250 gram Mushroom
- 100 gram Cocktail Sausages
- 100 gram Bacon For garnish
- 1 bunch Broad leaf parsley For garnish
- Apple Cider Vinegar
- Salt
- Pepper
- Lemon Juice
Instructions
- Start by trimming the pork tenderloin and cutting it into smaller pieces.
- Chop onions and garlic, and sauté them in butter along with paprika and curry over medium-high heat so the curry gets a bit toasted and the onions gain some color. When the curry is "toasted," its flavor is enhanced.
- Add the meat to the onions, garlic, paprika, and curry, and let it cook until it gets a light crust.
- Add the tomato paste and let it get a little color. Then add ketchup, and heat everything through thoroughly.
- Add the cream and let it simmer until the meat is tender. This takes about 30 minutes.
- In a separate pan, heat butter and oil, and sauté the mushrooms until lightly golden. Add them to the dish afterward.
- Season with salt, pepper, lemon juice, and apple cider vinegar. If you think the dish lacks flavor, optionally add stock (We recommend veal, beef, or vegetable stock).
- Before serving, fry the bacon until crispy and place it on paper towels to drain excess fat.
- The crispy bacon pieces are placed over the dish just before serving. Garnish the dish with parsley.