Danish Pork Tenderloins Recipes

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.

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.

DANISH PORK TENDERLOINS (FYLDT SVINEM RBRAD)

Steps:

• Cook prunes in boiling water 5 minutes; drain.
• Remove pits and add to chopped apple pieces.
• Cut tenderloin lengthwise almost in half.
• Sprinkle cut sides with salt and pepper.
• Place half each of the prunes and apple down the center of one side of each tenderloin then close the tenderloin using the other side of it.
• Take string and lace around the meat roll and fasten.
• Repeat with the other tenderloin.
• Place on rack in shallow roasting pan.
• Roast at 325 degrees for about 1 1/4 to 1 1/2 hours.
• Let the meat rest in the juices for 10 minutes then remove it to a serving platter, and cover to keep warm.
• Deglaze the roasting pan with 3/4 cup water to roasting pan; stirring to loosen browned bits.
• Mix 1/4 cup water and cornstarch well into a small bowl then stir gradually into broth drippings.
• Heat to boiling, stirring constantly.
• Add 1/2 teaspoon salt and 1/8 teaspoon pepper.
• Cut pork into slices; serve with gravy.

DANISH ROAST PORK

Steps:

• Heat oven to 325°F.
• Score your crackling.
• Season with salt & pepper.
• Place roast on a rack in roasting pan.
• Cook your prunes until tender (cover with water and simmer until tender).
• 45 minutes before the roast is done, place apples around the roast.
• 30 minutes before roast is done, put prunes around the roast.
• Roast until inner temp reach 170°F (allow 30- 35 minutes per pound).
• Remove roast from oven and cut off the crackling.
• Cover roast, prunes and apples and keep warm.
• Return crackling to hot oven in a metal pan. (Raise temp to about 375°F or broil, but if you broil watch closely).
• Spray with cold water again if it hasn't completely crackled.
• Spray crackling with cold water, takes about 10 minutes.

DANISH PORK TENDERLOINS (FYLDT SVINEMøRBRAD)

Steps:

• Cook prunes in boiling water 5 minutes; drain. Remove pits. Cut tenderloins lengthwise almost in half. Sprinkle cut sides with salt and pepper. Place half each of the prunes and apple down center of one side of each tenderloin; cover with the other side. Fasten with metal skewers; lace with string. Place on rack in shallow roasting pan. Insert meat thermometer horizontally so tip is in center of thickest part of pork and does not rest in stuffing. Roast at 325 degrees F until meat thermometer registers 170 degrees F, 1 1/4 to 1 1/2 hours.
• Remove pork to warm platter; keep warm. Add 3/4 cup broth to roasting pan; stir to loosen browned bits. Pour into 1-quart saucepan; heat to boiling. Shake 1/4 cup water and flour in tightly covered container; stir gradually into drippings. Heat to boiling, stirring constantly. Add 1/2 teaspoon salt and 1/8 teaspoon pepper. Boil and stir 1 minute. Cut pork into slices; serve with gravy.