Smørrebrød with Pork Tenderloin Steak, Gravy and Soft Onions
Smørrebrød with pork tenderloin steak, gravy and soft onions © kvalifood.com
A pork tenderloin steak with gravy is a substantial piece of smørrebrød. The soft onions are caramelised slowly until sweet and tender, and the clear gravy adds depth. Pickled cucumbers cut through the richness.
Ingredients
Yields 4 servings
Rye bread
- 4 slices rye bread
- soft butter, for spreading
Pork tenderloin steak
- 400 g pork tenderloin, cut into 4 slices
- 1 tbsp butter
- salt
- pepper
Soft onions
- 3 onions, cut into thin rings
- 1 tbsp butter
- salt
Gravy
- 2 dl beef gravy (or pork gravy), from a tin or homemade
- 1 tsp browning sauce (gravy colouring)
To serve
- pickled cucumbers, sliced
- flaky salt
Directions
Soft onions
Fry the onions in butter over medium heat for 20–25 minutes, stirring regularly, until soft and lightly golden. Season with salt.
Pork tenderloin steak
Lightly flatten the slices and season with salt and pepper. Fry in butter over high heat, 2–3 minutes on each side. Rest briefly before serving.
Gravy
Heat the gravy and adjust the colour with a little browning sauce. It should taste rich and be clear, not thickened.
To serve
Spread the rye bread with soft butter. Place a steak on each slice. Spoon the soft onions over the steak and pour a little gravy over. Garnish with pickled cucumber slices and flaky salt.