Danish Pork Tenderloins Fyldt Svinemørbrad Recipes

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.

MøRBRADGRYDE-PORK TENDERLOIN IN ONION CREAM SAUCE

Steps:

• 1. Remove any fat or the sliver tendons from the tenderloin. Slice into 1-inch thick slices and pound them lightly with a mallet to flatten. Set aside.
• 2. Melt butter in a large skillet over medium-high heat and add onions and leeks. Saute a few minutes until they begin to soften. Add mushrooms and cook until they begin to give off their juices.
• 3. Remove to a bowl and set aside. If needed add a bit more butter or oil to pan and add pork slices. Sprinkle with salt, pepper, paprika and nutmeg. Brown lightly on both sides.
• 4. Return onion mixture to pan and add cream and broth. Stir and bring mixture back to serving temperature. Do not overcook or pork will be dry.
• 5. Sprinkle with parsley if using and serve.

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.