Danish Pork Tenderloin Casserole Food

DANISH PORK TENDERLOINS

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 CLASSICS: MøRBRADGRYDE (PORK TENDERLOIN IN CREAM SAUCE)

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

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 TENDERLOIN W/ ROQUEFORT GRAVY

Steps:

• Flatten the pork tenderloins between waxed paper, using a butcher's mallet (or ask the butcher to do it at the time of purchase).
• Season the meat with salt and pepper.
• Mix the apples, prunes and bacon.
• Spread the mixture evenly, lengthwise, in the middle of one of the pieces of meat, leaving about 1 inch on each end.
• Cover with the remaining piece of meat, tucking the sides and the ends around each other. Use butcher's string to tie the tenderloins together.
• Melt the margarine in a large sauté pan (or a deep skillet) and brown the meat on all sides.
• Add the 2 cups of water, reduce heat and cook slowly (medium to medium low heat)for about 45 minutes.
• Remove the meat from the pan (cover lightly with foil to keep warm).
• Add the Roquefort to the water and stir until it dissolves.
• Add the jelly and stir until it dissolves.
• Stir in the creme fraîche (do not let it boil).
• Add more salt, pepper, Roquefort and/or current jelly, to taste.
• Return the meat to the pan to warm (it should not cook any more).
• Slice and serve, spooning the sauce over the meat.

SLOW COOKER PORK CASSEROLE

Steps:

• Heat your slow cooker. Drizzle the oil in a wide frying pan over a high heat. Season the pork, then add to the hot pan. Avoid overcrowding the meat - you may want to do this in batches. Cook until deep brown all over, then transfer to the slow cooker. Add the onion and leeks to the frying pan and cook for a few mins, until they soften. Add a splash of water and scrape any tasty bits from the bottom, then tip everything into the slow cooker. Add the carrot, herbs, stock cube, mustard and vinegar, season, then add enough water to just cover the ingredients. Stir, then set your slow cooker on low for 6-8 hrs, or high for 5-6 hrs.
• In a saucepan, mix the cornflour and honey with 1-2 tsp of liquid from the slow cooker, until you have a smooth paste. Add 100ml more liquid, bring to a simmer until thickened, then stir back into the casserole. Serve with mash or dumplings, scattered with thyme leaves.