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 PORK TENDERLOINS (FYLDT SVINEM RBRAD)
The original version of this recipe was found at RecipeGoldMine. I'm posting this recipe as found with the prunes in it since that is the authentic method used in Denmark. I would think that if you substituted a large chopped onion for most of the prunes it would be really good too. The combination of onions and apples would make a very good filling as well. Posted for ZWT #6 2010.
Provided by CarrolJ
Categories Pork
Time 1h15m
Yield 2 stuffed tenderloins, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Cook prunes in boiling water 5 minutes; drain.
- Remove pits and add to chopped apple pieces.
- Cut tenderloin lengthwise almost in half.
- Sprinkle cut sides with salt and pepper.
- Place half each of the prunes and apple down the center of one side of each tenderloin then close the tenderloin using the other side of it.
- Take string and lace around the meat roll and fasten.
- Repeat with the other tenderloin.
- Place on rack in shallow roasting pan.
- Roast at 325 degrees for about 1 1/4 to 1 1/2 hours.
- Let the meat rest in the juices for 10 minutes then remove it to a serving platter, and cover to keep warm.
- Deglaze the roasting pan with 3/4 cup water to roasting pan; stirring to loosen browned bits.
- Mix 1/4 cup water and cornstarch well into a small bowl then stir gradually into broth drippings.
- Heat to boiling, stirring constantly.
- Add 1/2 teaspoon salt and 1/8 teaspoon pepper.
- Cut pork into slices; serve with gravy.
Nutrition Facts : Calories 270.3, Fat 8.3, SaturatedFat 2.9, Cholesterol 99.8, Sodium 1045, Carbohydrate 16.9, Fiber 2, Sugar 8.8, Protein 31.6
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 ROAST PORK WITH PRUNES (FLASKESTEG MED SVESKER)
Make and share this Danish Roast Pork With Prunes (Flaskesteg Med Svesker) recipe from Food.com.
Provided by AB_Fan
Categories Pork
Time 2h20m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Cut deep slits in pork loin and insert prune halves.
- Rub with the salt, pepper, and ginger.
- Roast uncovered in a 325° oven for about 1.5 hours.
- When done, remove from roasting pan.
- Heat pan drippings; stir in the flour, then add the prune juice and water.
- Season with salt and pepper to taste and cook until thickened.
- Stir in the jelly and serve the gravy over the sliced pork.
Nutrition Facts : Calories 538.2, Fat 31.9, SaturatedFat 11, Cholesterol 136.1, Sodium 679.4, Carbohydrate 15.2, Fiber 1.4, Sugar 8.2, Protein 45.9
DANISH PORK TENDERLOINS (FYLDT SVINEMøRBRAD)
Make and share this Danish Pork Tenderloins (Fyldt Svinemørbrad) recipe from Food.com.
Provided by Chef PotPie
Categories Pork
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Cook prunes in boiling water 5 minutes; drain. Remove pits. Cut tenderloins lengthwise almost in half. Sprinkle cut sides with salt and pepper. Place half each of the prunes and apple down center of one side of each tenderloin; cover with the other side. Fasten with metal skewers; lace with string. Place on rack in shallow roasting pan. Insert meat thermometer horizontally so tip is in center of thickest part of pork and does not rest in stuffing. Roast at 325 degrees F until meat thermometer registers 170 degrees F, 1 1/4 to 1 1/2 hours.
- Remove pork to warm platter; keep warm. Add 3/4 cup broth to roasting pan; stir to loosen browned bits. Pour into 1-quart saucepan; heat to boiling. Shake 1/4 cup water and flour in tightly covered container; stir gradually into drippings. Heat to boiling, stirring constantly. Add 1/2 teaspoon salt and 1/8 teaspoon pepper. Boil and stir 1 minute. Cut pork into slices; serve with gravy.
Nutrition Facts : Calories 271.9, Fat 8.5, SaturatedFat 2.9, Cholesterol 99.8, Sodium 267.2, Carbohydrate 16, Fiber 1.8, Sugar 8.9, Protein 32.4
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