DANISH CLASSICS: MøRBRADGRYDE (PORK TENDERLOIN IN CREAM SAUCE)
A new spin on an iconic Danish classic. For a completely authentic experience, leave out every ingredient labeled as optional below.
Provided by Johan Johansen
Categories Main
Time 1h30m
Number Of Ingredients 24
Steps:
- Remove pork tenderloin from the fridge, lay on a cutting board and liberate it of any excess fat and/or silver skin.
- Cut tenderloin into medallions, about an inch thick, and season each medallion generously with salt and pepper.
- Leave medallions to come to room temperature while you prepare the rest of the ingredients.
- Fetch your favorite cast iron pot, dump in the bacon and put it over medium heat.
- Cook bacon until well crispy and fat has rendered out, remove bacon to a blow on the side but keep fat in pot.
- Raise heat to medium-high and brown tenderloin medallions thoroughly on both sides, about 1-2 minutes per side. When thoroughly brown, remove tenderloin medallions and place with the bacon.
- Dump button mushrooms in pot along with a heavy pinch of salt and cook, stirring occasionally.
- Liquid will quickly render out of the mushrooms and they will start to boil, let them, the water will soon evaporate.
- Once water has evaporated, the mushrooms will start to fry and caramelize. Cook them till thoroughly brown and delicious, then throw in the butter and let it melt and absorb into the mushrooms.
- Remove mushrooms from pot, lower the heat to low and immediately dump in the shallots, carrots and celery along with a splash of cooking oil. Then add the tarragon, thyme and paprika.
- Cook stirring occasionally for about five minutes till soft and fragrant.
- Add garlic and tomato paste and let this heat through for a minute.
- Add chopped tomatoes, bay leaf, star anise and chicken stock, stir everything together and raise heat until pot comes to a simmer, back down the heat to maintain a slow simmer.
- Dump bacon, pork and mushrooms back into pot and add the cream, a dash of hot sauce, a dash of fish sauce and two dashes of sherry vinegar.
- Add cocktail wieners to pot and stir everything to combine.
- Let pot simmer away for about half an hour or until pork is cooked through, then add the juice of half an orange along with the Cointreau and let cook for another couple of minutes.
- Give the sauce a taste and adjust seasoning if needed. If it tastes entirely too sweet, consider adding another dash or two of sherry vinegar to offset the sweetness.
DANISH STUFFED PORK TENDERLOIN
Beautiful dish. Savory and tender. Good recipe for a Sunday Dinner. Adapted from Scandinavian website.
Provided by tornadoes three
Categories Pork
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Split tenderloins the long way, cutting 2/3 of way through.
- Open flat and pound to an even thickness.
- Place apples on meat and sprinkle with salt and pepper.
- Lay 6 prunes across the short end of each tenderloin and roll like a jelly roll.
- Tie securely, then brown on all sides in butter.
- Add bouillon and heavy cream.
- Cover and bake at 375*F for 1 hour.
- Add water if necessary.
- Remove meat to a hot platter, skim fat from sauce, skim the pan so that none of the delicious brownings will be lost.
- Whirl smooth in blender or press through a fine sieve.
- Reheat and pour over meat.
DANISH PORK TENDERLOINS
The Danes are famous for their great quality pork, and this recipe showcases it perfectly! Serve with Recipe #504523
Provided by pammyowl
Categories Danish
Time 1h50m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F.
- Chop the prunes.
- Slice the tenderloins lengthwise, sprinkle with salt and pepper. Put the chopped prunes and apples down the middle of one half of each tenderloin. Place other halves on top, tie with string to hold them together.
- Put in a shallow roasting pan, preferably on a rack. Bake 1 1/2 hours or until a meat thermometer registers 170. Remove to a cutting board to rest. Keep warm with a tent of aluminum foil.
- Put the 3/4 cup water in the roasting pan, stir to dislodge the yummy brown bits from the bottom of the pan.
- Make a slurry of the 1/4 cup cold water and the flour, gradually whisk it into the pan. Simmer until thick, at least one minute. Season with the salt and pepper, as desired.
- Slice the tenderloin, serve with gravy.
DANISH CHICKEN LIVER PATE
A traditional Danish lunch item. Spread some on rye bread and top with cucumber or tomatoes or anything that takes your fancy. Makes a great addition to Danish smorgesbord. This should keep for 5 to 7 days in the refrigerator.
Provided by MarianneK
Categories Appetizers and Snacks Dips and Spreads Recipes Pate Recipes
Time 1h15m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 390 degrees F (200 degrees C).
- Mix flour and water together in a bowl until a thin paste forms, adding more water as needed.
- Combine flour mixture, chicken livers, cream, onion, eggs, butter, salt, nutmeg, and black pepper in a food processor; process until blended and smooth, 30 to 45 seconds.
- Transfer liver mixture to three 7x4-inch disposable pans. Cover pans with aluminum foil and place in a baking pan. Pour enough water into the baking pan to come up halfway up the sides.
- Bake in the preheated oven for 25 minutes. Remove foil and continue baking until cooked through, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cool to room temperature. Cover with lids and refrigerate.
Nutrition Facts : Calories 167.8 calories, Carbohydrate 3.8 g, Cholesterol 206.6 mg, Fat 13.6 g, Fiber 0.4 g, Protein 7.9 g, SaturatedFat 7.7 g, Sodium 247.8 mg, Sugar 0.9 g
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