Smørrebrød with Pork Tenderloin, Mushroom Cream and Crispy Onions
Pork tenderloin slices with mushroom cream and crispy onions © kvalifood.com
Pork tenderloin on smørrebrød is one of the slightly more refined pieces you find at a Danish lunch table. The tenderloin is seared quickly over high heat and cut into thick slices that are still faintly pink in the centre — this keeps the meat juicy and tender. The mushroom cream adds an earthy, creamy depth, while the crispy fried onions give crunch and sweetness. It works for both an everyday lunch and something a bit more special, and it doesn’t require much preparation.
Ingredients
Yields 4 servings
Mushroom cream
- 200 g mushrooms, sliced
- 1 shallot, finely chopped
- 1 tbsp butter
- 1 dl cream
- 1 tsp thyme
- salt
- pepper
Tenderloin
- 1 pork tenderloin (approx. 400 g)
- salt
- pepper
- 1 tbsp butter, for frying
To serve
- 4 slices dark rye bread
- butter, for the bread
- crispy fried onions (see recipe #37)
- cornichons
- fresh thyme
- coarsely ground black pepper
Directions
Mushroom cream
Fry the shallot in butter. Add the mushrooms and fry over high heat for 3–4 minutes. Add the cream and thyme. Let it simmer for 5 minutes until thickened. Season to taste.
Tenderloin
Cut the tenderloin into 2 cm thick slices. Season with salt and pepper. Fry in butter over high heat, 2–3 minutes on each side for medium.
To serve
Spread the bread with butter. Place the warm tenderloin slices on top. Spoon the mushroom cream over. Top with crispy onions and cornichons. Garnish with thyme and pepper.