Danish Roast Pork Food

DANISH ROASTED PORK TENDERLOIN WITH TURNIP MASH AND ROASTED GREEN BEANS

Steps:

• Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F 1 Prepare the Ingredients Preheat oven to 425 degrees. Bring a small pot with 2 cups of very lightly salted water to boil over high heat. Put a colander in the sink. Prepare a baking sheet with foil and cooking spray. Peel turnips and cut to ½" dice. Trim ends of green beans. Peel and thinly slice onion. Stem parsley and mince. 2 Cook the Turnips and Prepare the Pork Loin Add turnips to boiling water and cook over medium heat until tender, about 15-18 minutes. Rinse pork tenderloin and pat dry. Cut five 1" long, ½" deep, slits into two sides of tenderloin. Place one bay leaf into each slit, folding and breaking bay leaf where necessary. Stud pork loin with cloves by pushing pointy end of each clove into pork loin. 3 Roast the Vegetables and Tenderloin Place a large pan over medium heat. Melt 1 Tbsp. butter in pan and then brown tenderloin on all sides. Once browned, transfer tenderloin to prepared baking sheet. Reserve pan and drippings. Place green beans, tomatoes, and onions on baking sheet next to the tenderloin. Drizzle with 1 tsp. olive oil and a pinch of salt and pepper. Toss to coat evenly and place baking sheet in the oven. Roast until vegetables are tender and slightly browned and the tenderloin has reached a minimum internal temperature of 165 degrees, about 10 minutes. 4 Mash the Turnips Drain turnips and return to pot. Add 1 Tbsp. butter, parsley, and salt and pepper to taste and mash with potato masher or fork. 5 Make the Sauce Place pan used for browning the pork over medium high heat. When pan gets hot, add white wine. Bring to a boil and cook for 30 seconds. Stir in mustard. Season with salt and pepper to taste. Swirl in remaining 1 Tbsp. butter to finish sauce. 6 Plate the Dish Put mashed turnips and mixed vegetables on plate. Thinly slice pork loin and place on plate. Spoon sauce over pork.

DANISH ROAST PORK

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 ROAST PORK WITH PRUNES (FLASKESTEG MED SVESKER)

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.

DANISH HASH

Steps:

• Heat up a large frying pan and add 5 g of butter. Place the onions in the pan, cut side down and cook until they start to caramelize. This should take about 5 minutes. If the heat is too high, the onions cook too quickly and do not develop the wanted sweetness. Flip the onions and cook for another 3-5 minutes. Remove from the pan.
• Heat up the pan once again. Add 10 g of butter, some olive oil and the potato chunks. Cook for 5-10 minutes to get a beautiful, browned surface. Turn once in a while.
• When the potatoes are almost done, place the meat on top. I like my meat to heat through but not fry too much, leaving the meat dry, but feel free to fry the meat to your preference. Season with salt and pepper.
• Meanwhile heat up another frying pan, add the remaining butter and fry the eggs.
• Distribute the meat and potatoes on two plates and garnish with the onions. Sprinkle with fresh parsley and serve with pickled beetroot, fried eggs, Worcestershire sauce and tomato ketchup.