Swedish Pork Tenderloin Recipes

PORK TENDERLOIN WITH HORSERADISH SAUCE

Steps:

• Preheat oven to 350°. In a small bowl, combine the steak seasoning, rosemary and thyme; rub over meat. Using the point of a sharp knife, make eight slits in the tenderloin. Insert garlic into slits. Place meat on a rack in a foil-lined shallow roasting pan. Drizzle with vinegar and oil., Bake, uncovered, until a thermometer reads 145°, 30-40 minutes. Let stand for 10 minutes before slicing. Meanwhile, combine the sauce ingredients; chill until serving. Serve with pork.

PORK TENDERLOIN WITH ROSEMARY

Steps:

• Heat the oven to 425°F. Spray an 8-inch square or 11x7-inch pan with the cooking spray.
• Peel and crush the garlic in a garlic press. Sprinkle salt and pepper over all sides of the pork tenderloin. Rub the rosemary and garlic on all sides of pork. Place pork in the pan.
• Bake uncovered 20 to 30 minutes or until pork has a slight blush of pink in the center and a meat thermometer inserted in the center reads 160°F. Cut pork crosswise into thin slices.

JUICIEST BAKED PORK TENDERLOIN

Steps:

• Preheat your oven to 400 degrees. Dry the pork tenderloins well with paper towels.
• Mix the paprika, onion powder, garlic powder, oregano, salt, and pepper together in a small bowl. Rub this spice mix over all sides of the pork.
• Heat the oil in a large frying pan over medium-high heat. Add the pork, working in 2 batches if your pan is not big enough to fit both tenderloins without them touching. Sear the pork on all sides until it is brown, about 6 minutes total. Take the pan off the heat.
• Move the pork to a baking dish. If the spices left in the pan are black, wipe them away with a paper towel. Return the pan to the heat and add the beef broth. Scrape the bottom of the pan to remove any stuck-on bits then boil for 1 minute until it reduces to about ¼ cup. Pour this sauce over the pork.
• Pour the apple cider vinegar over the pork then dot the top with the butter. Cover the baking dish with foil.
• Bake the pork for 20-25 minutes, or until it reaches an internal temperature of 145 degrees. Let the pork rest for 5 minutes before slicing into 1/4 inch thick rounds. Serve with a little minced parsley, for color.

PRUNE STUFFED PORK ROAST WITH BROWNED POTATOES, SWEDISH STYLE

Steps:

• Wash and pare potatoes. Cut into slices, 1/8 inch thick, down through the top of each potato, being careful not to cut through to the bottom, leaving the bottom intact. Place in ice water to chill for about 1 hour, while you get everything else ready.
• Wipe the pork with damp paper towels; trim off excess fat.
• Preheat oven to 350*F. With a long narrow, sharp knife, starting at each end pierce through to center of roast. Using fingers, push fruit into the holes to completely fill. Rub roast on all sides with half a lemon. sprinkle with salt, pepper and ginger.
• Place fat side up, in shallow roasting pan without rack. Pork will rest on bones. Pour beef broth around. Cover the pan with foil or a tight fitting lid and roast, covered, for 30 minutes.
• Remove from oven. Drain and dry potatoes.
• Melt butter with paprika. Roll dry potatoes in this twice, then place in roasting pan around the roast. Pour remaining paprka butter over potatoes. Roast, uncovered, basting every half hour with pan drippings. (add water if needed).
• Roast 1 hour 20 minutes, or until thermometer registers 175*F. Remove roast and potatoes to heated platter; keep warm in a low oven.
• Make a gravy by pouring pan drippings into a two cup measure. Skim off fat, reserving 2 TBS. Put the 2 TBS fat into roasting pan. Stir in the flour and ginger until smooth. Cook stirring over low heat to brown the flour slightly. Add water to the pan drippings to make 1 1/4 cup and gradually stir into the flour mixture along with the milk; bring to boiling, stirring until thickened.
• Serve with the roasted pork and potatoes for a really special meal.

SWEDISH CORNED PORK ROAST

Steps:

• In a large stainless steel pot or pickling crock, mix the water, pickling salt, and saltpeter together until dissolved. Untie the pork roast and place in the pickling solution. Place a heavy plate on top of the pork so that it will remain submerged.
• Cover and refrigerate for 10 days. Check occasionally to be sure the pork is covered by the liquid.
• After 10 days, remove the pork and retie it into a roast. Rinse well with fresh water. Place the roast in a large cooking pot, cover with cold water, and add the remaining ingredients: bay leaves, peppercorns and whole allspice.
• Bring to a boil, cover, and simmer 2 hours 15 minutes.
• Slice the pork and place on large platter.
• Serve with Sweet and Hot Mustard.

SWEDISH CURED PORK LOIN

Steps:

• Rinse meat well and pat dry. Place in a glass dish large enough to hold it. In a separate small bowl, combine the sugar, salt, cumin and cardamom. Mix well and rub liberally over the entire roast. Cover and refrigerate for 24 to 36 hours.
• Preheat an outdoor grill for indirect heat and lightly oil grate.
• Remove roast from the refrigerator and discard any juices in the dish. Rinse meat well and pat dry.
• Grill over indirect low heat for about 1 hour, or until internal pork temperature reaches 145 degrees F (63 degrees C).

ASIAN PORK TENDERLOIN FALLOM

Steps:

• Make marinade:
• In a large bowl stir together marinade ingredients and let stand 15 minutes.
• Add pork to marinade, tossing to coat completely. Marinate pork, covered and chilled, at least 2 hours, or overnight, turning pork at least once.
• Preheat oven to 200°F.
• Remove pork from marinade and cut into 1-inch-thick slices. In a bowl dredge pork in flour, shaking off excess. In a large heavy skillet heat 1 tablespoon butter and vegetable oil over moderately high heat until hot but not smoking and sauté pork 5 minutes on each side. Transfer pork to a heatproof dish and keep warm in middle of oven.
• To skillet add remaining tablespoon butter and sauté shallots, stirring, 1 minute. Add mushrooms and sauté, stirring, 5 minutes, or until liquid they give off is evaporated. Add brandy and cook mixture, stirring, until almost evaporated. Add water and preserves and cook, stirring, until combined well. Stir in cream. Add pork and simmer 5 minutes.

SWEDISH PORK TENDERLOIN RECIPE

Steps:

• Saute the tenderloin pieces in oil until browned. Salt and pepper to taste. Combine softened cream cheese, garlic and herbs (or you can purchase garlic & herb cream cheese). "Reconnect" the tenderloin pieces in a baking dish and spread the cream cheese mixture between the pieces. Use quite a bit of cream cheese (much tastier). Place the pastry over the tenderloins. To make the pastry shine, brush it with a beaten egg. Bake at 400 deg until nice color (about 15 to 20 min). Serve with mushroom sauce, rice, and salad. To make mushroom sauce: saute the mushrooms until water disappears. Add some white wine for flavor and let the wine cook into the mushrooms. When all liquid has disappeared, add 1 Tbsp flour and whipping cream. Use as much cream as you need. Heat through but don't boil.