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Danish Pork Stew

When the bitter cold of the north sets in, the Danes warm up with a hot bowl of mørbradgryde! Warm, creamy, and full of bacony goodness, this stick-to-your-ribs Danish soul food is sure to make you feel all warm and cozy no matter how cold it is outside.

Prep: 10 mins
Cook: 50 mins
Total: 1 hour
Serves: 4


  • 1 lb pork tenderloin, cut into bite-sized pieces
  • 5 strips bacon, sliced into half-inch pieces
  • ½ cup mushrooms, sliced
  • ½ cup cocktail wieners
  • 1 14 oz can chopped tomatoes
  • 2 medium onions, finely chopped
  • 3 carrots, peeled and finely chopped
  • 1 cup heavy cream
  • 1 tsp paprika
  • 1 tsp thyme
  • 1 tsp salt
  • Black pepper, to taste


  1. In a large saucepan or stockpot, fry the bacon, onions, carrots, and mushrooms for 2 minutes.
  2. Once the bacon has begun to crisp, add the pork and cocktail wieners. Continue to cook for another 2 minutes.
  3. Add the canned tomatoes (undrained), heavy cream, and seasonings. Reduce to a simmer and cook, uncovered, for 40 minutes.
  4. Enjoy!