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
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 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 ROAST PORK
We had this roast every Christmas eve (after the Danish Christmas Rice Porridge) and always served with Red Cabbage & Apples. However, if we had apples in the cabbage, Mum omitted them with the pork. Serve with dark sweet mustard.
Provided by Bergy
Categories Pork
Time 3h20m
Yield 6-8 Servings depend on the cut, 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Heat oven to 325°F.
- Score your crackling.
- Season with salt & pepper.
- Place roast on a rack in roasting pan.
- Cook your prunes until tender (cover with water and simmer until tender).
- 45 minutes before the roast is done, place apples around the roast.
- 30 minutes before roast is done, put prunes around the roast.
- Roast until inner temp reach 170°F (allow 30- 35 minutes per pound).
- Remove roast from oven and cut off the crackling.
- Cover roast, prunes and apples and keep warm.
- Return crackling to hot oven in a metal pan. (Raise temp to about 375°F or broil, but if you broil watch closely).
- Spray with cold water again if it hasn't completely crackled.
- Spray crackling with cold water, takes about 10 minutes.
DANISH PORK TENDERLOIN W/ ROQUEFORT GRAVY
Pork Tenderloin stuffed with prunes, apples and bacon, served with a rich gravy made from Roquefort cheese, creme fraîche and current jelly.
Provided by cpbaker
Categories Pork
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 1216.2, Fat 76.1, SaturatedFat 28.3, Cholesterol 325.3, Sodium 707.4, Carbohydrate 59.2, Fiber 4, Sugar 39.2, Protein 75.5
DANISH FRUIT STUFFED PORK ROAST
This apple and prune stuffed roast is traditionally served at Christmas in Danish families. It makes a wonderful company dish any time of the year though. For an extra special touch, try making the stuffing with raisin bread.
Provided by MarieRynr
Categories Pork
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 325*F.
- Place the roast rib side down. Cut pockets in the roast, cutting from the meaty side. Sprinkle the roast with the salt and pepper.
- to prepare the stuffing, in a small saucepan, combine the prunes and the water. Bring to a boil. Lower the heat and simmer, covered, for 1o minutes or until prunes are tender. Drain and coarsely chop. Set aside.
- In the same saucepan, melt the butter over moderate heat. Add onion and cook for 3 minutes or until tender. Remove from heat. Stir in the brown sugar, lemon rind, cinnamon and cardamom.
- Place the bread cubes in a large bowl. Stir in the onion mixture, prunes and apple. Drizzle with the apple juice, tossing until moistened. Spoon about 3 TBS into eacb pocket of the roast. Spoon the remaining stuffing into a buttered casserole; cover and refrigerate.
- Place the roast, rib side down, in a roasting pan. Roast for 1 3/4 to 2 1/4 hours or until a thermometer inserted in the center of roast registers 155*F. (Cover the roast loosely with foil after 1 hour, so the stuffing doesn't overly brown).
- Bake the covered casserole of stuffing along side of the roast during the last 30 to 40 minutes of roasting.
- Let the roast stand for 15 minutes befroe carving, serving the stuffing in the casserole with the roast.
Nutrition Facts : Calories 651, Fat 34.1, SaturatedFat 12.9, Cholesterol 163.4, Sodium 348.7, Carbohydrate 36.8, Fiber 3, Sugar 17.4, Protein 48.3
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