Friday, November 25, 2011

Fyldt Svinemørbrad (Stuffed Pork Tenderloin)

Copyright 2011 LtDan'sKitchen blogs
To start off my Danish experience, this will be my first recipe to kick off this theme. This recipe of stuffed pork tenderloin is from my Encyclopedia of Cookery and I'm really not sure how authentic this recipe is but it looks pretty good to me. It bears a similarity to the Dave Lieberman's stuffed pork tenderloin recipe I featured a while back but this dish is braised instead of roasted in the oven.

Pictured with Brunede Kartofler
Copyright 2011 LtDan'sKitchen blogs
Pork apparently is the meat of choice to the Danes, but turkey, veal and beef have become popular as of recently. A dish that I also need to try out very soon is meatballs in curry sauce. This is a favorite in Denmark and is usually served with rice, celery and cucumber salad. For my stuffed pork tenderloin, I plan to serve it with Brunede Kartofler (sugar-browned potatoes). 

Fyldt Svinemørbrad - Adapted*

Copyright 2011 LtDan'sKitchen blogs
2 lbs pork tenderloin
2 large Granny Smith 
   apples, peeled, cored 
   and chopped
12 prunes, pitted
2 tbsp unsalted butter
1/2 cup beef broth
1 cup heavy cream

1. Butterfly tenderloin the 
    long way and open flat 
    and pound to an even 
    thickness. Season with 
    salt and pepper. 

2. Layer the apples and top with the prunes and roll like a jelly roll along the 
    longer side.

3. Tie securely with twine and brown on all sides in butter. Add the broth 
    and the cream and bring to a boil over medium heat. Lower the heat and 
    simmer for one hour. Rotate meat occasionally to avoid sticking to the 

4. Remove meat to a warm plate and scrape the bottom and sides of the 
    pan to collect the brownings. Increase the heat to medium high and boil 
    sauce until thick and glossy. Check for flavor and if too salty, thin out 
    with water. Press the sauce through a fine sieve and transfer to a gravy 

5. Loosen the meat and slice into 1-inch thick slices. Arrange on a serving 
    platter and drizzle with the sauce. Serve the remaining sauce on the side. 

* Tighe, Eileen: editor, Women's Day Encyclopedia of Cookery, Volume 4, Fawcett Publication Inc., New York: 1966.

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