Danish Pork Stew with Bacon, Mushrooms and Cream

Danish pork stew, often called mørbradgryde, is a cozy Danish-style dish of tender pork simmered with bacon, mushrooms, paprika and a creamy sauce. Recipes vary from home to home; this version adds small cooked sausages for a hearty, savory stew that is especially good over rice or mashed potatoes.

Ingredients

1 1/4 lb pork tenderloin (570 g), trimmed and cut into 1-inch (2.5 cm) pieces
4 slices thick-cut bacon (about 4 oz / 115 g), chopped
8 oz fully cooked mini sausages (225 g), such as Danish cocktail sausages, cut into bite-size pieces
8 oz cremini or button mushrooms (225 g), thickly sliced
1 medium yellow onion (about 7 oz / 200 g), finely chopped
2 garlic cloves (about 6 g), minced
1 tbsp neutral oil (15 ml), only if needed for searing
1 tbsp all-purpose flour (8 g)
1 tbsp tomato paste (16 g)
1 1/2 tsp sweet paprika (3 g)
1/2 tsp dried thyme (0.5 g)
1 1/4 cups low-sodium chicken stock (300 ml)
1 cup heavy cream (240 ml)
1 tsp Dijon mustard (5 g)
3/4 tsp fine salt (4.5 g), plus more to taste
1/4 tsp freshly ground black pepper (0.5 g), plus more to taste
2 tbsp chopped fresh parsley (8 g), for serving

Instructions

Prepare the ingredients. Trim any silver skin from the pork and cut it into evenly sized pieces so they cook at roughly the same rate. Chop the bacon and onion, slice the mushrooms and sausages, and mince the garlic. Measure out the remaining ingredients before you start cooking; the sauce comes together quickly once the pan is hot.
Render the bacon. Set a large, heavy skillet or Dutch oven over medium heat. Add the bacon and cook for about 6 minutes, stirring now and then, until it has browned and released some fat. Lift the bacon onto a plate with a slotted spoon, leaving the fat in the pan. If the pan looks dry, add the measured oil.
Brown the pork in batches. Pat the pork pieces dry, season them with the salt and pepper, and arrange a single layer in the hot pan. Sear for about 2 minutes per side, turning once, until lightly browned; this takes about 6 minutes total and may require two batches. The pork does not need to be cooked through yet. Transfer it to the plate with the bacon. Avoid crowding the pan, since crowded meat steams instead of browning.
Cook the mushrooms and aromatics. Add the mushrooms to the same pan and cook for about 5 minutes, stirring occasionally, until they release their moisture and begin to brown. Add the onion and cook for 2 minutes, then stir in the garlic for 30 seconds. Mix in the tomato paste, paprika and thyme and cook for 1 minute, stirring so the paste darkens slightly without scorching.
Make the sauce. Sprinkle the flour over the vegetables and stir for 1 minute to coat them. Pour in the stock gradually, scraping up the browned bits from the pan. Stir in the cream and Dijon mustard, then bring the sauce to a gentle simmer. Let it simmer for 5 minutes, stirring occasionally, until it looks smooth and begins to thicken. Keep it below a hard boil so the cream stays silky.
Finish the stew safely. Return the pork, bacon and any juices on the plate to the pan, then add the cooked mini sausages. Simmer gently for about 6 minutes, stirring once or twice, until the pork is cooked through and the sausages are hot. Check several of the largest pork pieces with a food thermometer: USDA FSIS says whole cuts of pork should reach a safe minimum internal temperature of 145°F (63°C), followed by a 3-minute rest. Remove the pan from the heat and let the pork rest in the sauce for 3 minutes. Taste and adjust the salt and pepper, then scatter parsley over the top.

Tips

Choose a gentle simmer. A rolling boil can make pork tenderloin firm and can cause a cream sauce to look grainy or split. Once the cream is in the pan, lower the heat until you see only a few small bubbles around the edge. If the sauce gets too thick, loosen it with stock, a tablespoon at a time.
Brown in uncrowded batches. Pork and mushrooms both give off moisture. If the pan is packed, they will steam and the finished stew will have less browned flavor. Use a wide pan, or take an extra minute to cook the ingredients in batches.
Use a practical sausage substitute. Danish cocktail sausages, sometimes sold as wienerpølser, can be difficult to find outside Denmark. Fully cooked mini smoked sausages are a convenient substitute; they make the stew smokier and a little saltier, so taste the sauce before adding extra salt. You can also leave them out.
Keep the pork tender. Tenderloin is lean and cooks quickly, so cut it evenly and avoid extending the simmer just to reduce the sauce. If you need a thicker sauce, remove the cooked pork and sausages briefly, simmer the sauce for a few minutes, then return them to the pan.

Serving Suggestions

Serve the stew hot in shallow bowls with fluffy white rice, boiled potatoes or buttery mashed potatoes. These mild sides soak up the paprika-and-cream sauce without competing with the bacon and mushrooms. Buttered egg noodles are another easy option, while boiled potatoes give the meal a simple, familiar Danish-style feel.

A crisp green salad, steamed green beans or lightly cooked peas help balance the richness. Rye bread or another sturdy loaf is useful for catching sauce at the bottom of the bowl. If serving guests, put parsley and freshly ground pepper on the table so everyone can finish their portion to taste. The stew is substantial, so a modest side dish is usually enough.

Variations

Make it without sausages: Leave out the mini sausages and use an extra 4 oz (115 g) mushrooms. The result is less smoky and slightly lighter, while the bacon still gives the sauce a savory base. For a pork-free variation, omit both bacon and sausages and use 1 tablespoon (15 ml) oil to brown the pork; the flavor will be milder.

Add vegetables: Stir in 1/2 cup (75 g) diced red bell pepper with the onion for a little sweetness and color. A cup (150 g) of frozen peas can go in during the final 2 minutes. Avoid adding too many vegetables at once, because they release liquid and can thin the sauce.

Adjust the cream: For a less rich sauce, replace half the heavy cream with whole milk, adding it after the stock has simmered. The sauce will be thinner and less lush. For a dairy-free version, use an unsweetened cooking cream alternative that is suitable for simmering; the flavor and thickness will vary by product, so add it gradually and do not boil the sauce hard.

Change the seasoning carefully: A pinch of hot paprika or a small amount of crushed red pepper adds warmth without changing the basic character of the dish. Smoked paprika can replace some or all of the sweet paprika, but it will intensify the bacon-like notes. Add either in small amounts and taste before adding more.

Storage and Reheating

Refrigerate leftover stew within 2 hours of cooking in a shallow, covered container. It keeps for 3 to 4 days in the refrigerator. The sauce may thicken as it chills, and the pork can firm up, so store it with plenty of sauce rather than separating the meat. For longer storage, freeze it in airtight containers for up to 2 to 3 months for best quality. Thaw overnight in the refrigerator before reheating.

Reheat only the portion you plan to eat in a saucepan over low to medium-low heat, stirring gently and adding a splash of stock or water if the sauce is too thick. Heat leftovers to 165°F (74°C), checking with a food thermometer. Avoid a vigorous boil, which can toughen the pork and make the cream sauce separate. You can also microwave a portion in a covered, microwave-safe dish, stirring midway through and checking that it is hot throughout and reaches 165°F (74°C).

Frequently Asked Questions

What is Danish pork stew called?

A well-known Danish-style pork tenderloin stew is called mørbradgryde, literally referring to a tenderloin stew. Many versions combine pork with bacon, mushrooms, paprika and cream, and some include small sausages. Home recipes vary, so this is one practical version rather than a claim that there is only one traditional formula.

Can I make this stew with pork shoulder instead of tenderloin?

Yes, but pork shoulder needs a different cooking time. Cut it into bite-size pieces and simmer gently in the sauce until tender, which can take roughly 60 to 90 minutes depending on the cut and size. Add the cream toward the end of that longer braise so it does not simmer for the entire cooking period. Pork tenderloin is leaner and is the quicker choice for this recipe.

How can I tell when the pork is done?

Use a food thermometer rather than relying on color. Check the center of several of the largest pieces, making sure the probe is not touching the pan. Whole cuts of pork are safe at 145°F (63°C) followed by a 3-minute rest; the recipe lets the pieces rest in the hot sauce off the heat. Small pieces can cook quickly, so begin checking as the finishing simmer approaches its end.

Can I make Danish pork stew ahead?

You can cook it a day ahead and refrigerate it promptly, then reheat gently to 165°F (74°C) before serving. The sauce may thicken overnight, so have a little stock ready to loosen it. For the best texture, avoid simmering it for a long time during reheating. If making components ahead instead, chop the vegetables and measure the dry seasonings, but keep raw pork refrigerated and separate from ready-to-eat foods.

What can I use instead of heavy cream?

Whole milk can replace some of the cream, but using all milk makes the sauce thinner and more likely to curdle if boiled. A simmer-stable unsweetened cooking cream is another option. Add substitutes over low heat and avoid boiling; if the sauce is too thin, simmer it briefly before returning the pork so the meat is not overcooked.

Why did my cream sauce split?

The sauce may have become too hot or boiled hard, especially after adding a lower-fat dairy substitute. Keep the stew at a gentle simmer and stir regularly. If it looks slightly separated, take it off the heat and whisk in a tablespoon of warm stock or cream. The texture may not become perfectly smooth again, but it should still be pleasant to eat.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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