Danish Roasted Pork Tenderloin With Turnip Mash And Roasted Green Beans Recipes

COOKED TURNIPS AND PORK

Steps:

• NOTE: I GUESSED THE AMOUNTS OF WATER AND SALT AS THE ORIGINAL RECIPE GIVES NO AMOUNTS FOR BOTH, SO USE AS A GUIDELINE ONLY. :).
• Place the pork and onions in a 5 or 6 quart stock pot. Add enough water just to cover. Season with salt and pepper. Place on high heat and bring to a boil. Cover, reduce heat to medium-low and simmer until pork is very tender, about 1 hour.
• Remove pork from pot. When cool enough to handle, take the meat off the bones and cut into small pieces. Reserve for later.
• Add the turnips to the broth. Add more salt and pepper to taste. Bring back to a boil, then reduce heat, cover and simmer until turnips are tender, about 30 minutes.
• Add the reserved pork and cook another 5 minutes. Taste for seasoning. Serve immediately, or keep over very low heat.
• Notes (by original author): Although my mother would never do it, you could first brown the meat in a little oil to add extra flavor to the broth. Sometimes turnips are slightly more bitter, depending on the season. When that happens, we usually add a little sugar to the broth.
• NUTRITIONAL FACTS: Amount of fat and calories in the dish will be much less if you spoon off fat on top of broth and remove excess of fat when cutting up meat.

ROASTED PORK TENDERLOIN AND VEGETABLES

Steps:

• Preheat oven to 450°. Place the pork in a shallow roasting pan coated with cooking spray; arrange the potatoes, carrots and onion around pork. Drizzle with oil. Combine the seasonings; sprinkle over meat and vegetables. , Bake, uncovered, 25-35 minutes or until a thermometer reads 145° and vegetables are tender, stirring vegetables occasionally. Remove pork from oven; tent with foil. Let stand 5 minutes before slicing.