Pork tenderloin with sweet fried onions (Mørbradbøf med bløde løg) from The Nordic Cookbook (page 301) by Magnus Nilsson

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Notes about this recipe

  • Bessp on July 02, 2025

    This was great! I had to cook the pork a little longer than the recipe said. I also added a splash of ginger beer and a dollop of mustard to the onions to make more of a gravy. I served with crispy roasted potatoes and a side salad.

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