I love this, somewhat labour intensive, way of cooking pork tenderloin. It's really yummy and makes a pretty presentation. I think it's worth the effort.
from Alletiders Kogebog: Champignonfarseret svinemørbrad med billede fra Alletiders Kogebog (There's pix. Click them for a bigger view.)
serves 4
600 grams Pork tenderloin
25 grams butter
5 dl pork stock
Stuffing:
250 grams mushrooms, cleaned weight
100 grams onions, cleaned weight
6 sundried tomatoes in oil
1 tsp thyme, dry
2 tsps minced, fresh parsley
salt
pepper
2 Tblsps flour
Sauce:
2 dl whipping cream
1 Tblsp pickled green peppers, or substitue capers
salt
pepper
thickener (roux, corn starch, or something else you like to use)
Stuffing:
Let the pork rest under a foil tent while you make the sauce.
Sauce:
Remove the string or poultry needles from the tenderloin. Slice some of the pork in approximately 1 cm (~3/8 inch) slices and arrange on a platter or individual plates.
600 grams = 1.32 lbs
25 grams = 0.055 lbs = 1.76 Tblsps
5 decilitres = 2.11 cups
250 grams = 0.55 lbs
100 grams = 0.22 lbs
2 decilitres = 0.85 cups
200 deg C = 392 deg F
from Alletiders Kogebog: Champignonfarseret svinemørbrad med billede fra Alletiders Kogebog (There's pix. Click them for a bigger view.)
serves 4
600 grams Pork tenderloin
25 grams butter
5 dl pork stock
Stuffing:
250 grams mushrooms, cleaned weight
100 grams onions, cleaned weight
6 sundried tomatoes in oil
1 tsp thyme, dry
2 tsps minced, fresh parsley
salt
pepper
2 Tblsps flour
Sauce:
2 dl whipping cream
1 Tblsp pickled green peppers, or substitue capers
salt
pepper
thickener (roux, corn starch, or something else you like to use)
- Remove the silver skin and any large chunks of fat from the tenderloin.
- Butterfly it (cut it open the long way, like a book).
- Gently pound it thin. I use the heel of my hand.
Stuffing:
- Mince onion and mushrooms
- Saute onions and mushrooms in the oil from the tomatoes
- Cut the tomatoes into smallish pieces
- Add tomatoes, thyme, and the chopped parsley to mushrooms and onions and stir
- Season to taste with salt and pepper (and optional garlic powder)
- Sprinkle the flour on top and heat all the way through
- Spread the mix onto the pork tenderloin
- Roll up the tenderloin, the long way, and tie with cotton string or use poultry needles to keep it rolled up
- Add the butter to the frying pan that was used for the filling and brown the tenderloin well on all sides
- Put the tenderloin in an ovenproof pan
- Deglaze the frying pan with the pork stock or water and pour it over the meat
- Cover the pan with the tenderloin with foil and put it in a 200 deg C oven for about 30 minutes
Let the pork rest under a foil tent while you make the sauce.
Sauce:
- Combine drippings from the pork, cream, and peppercorns or capers
- Heat it
- Thicken the sauce with your preferred thickener
- Season to taste with salt and pepper
Remove the string or poultry needles from the tenderloin. Slice some of the pork in approximately 1 cm (~3/8 inch) slices and arrange on a platter or individual plates.
600 grams = 1.32 lbs
25 grams = 0.055 lbs = 1.76 Tblsps
5 decilitres = 2.11 cups
250 grams = 0.55 lbs
100 grams = 0.22 lbs
2 decilitres = 0.85 cups
200 deg C = 392 deg F
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