DANISH PORK TENDERLOINS
The Danes are famous for their great quality pork, and this recipe showcases it perfectly! Serve with Recipe #504523
Provided by pammyowl
Categories Danish
Time 1h50m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F.
- Chop the prunes.
- Slice the tenderloins lengthwise, sprinkle with salt and pepper. Put the chopped prunes and apples down the middle of one half of each tenderloin. Place other halves on top, tie with string to hold them together.
- Put in a shallow roasting pan, preferably on a rack. Bake 1 1/2 hours or until a meat thermometer registers 170. Remove to a cutting board to rest. Keep warm with a tent of aluminum foil.
- Put the 3/4 cup water in the roasting pan, stir to dislodge the yummy brown bits from the bottom of the pan.
- Make a slurry of the 1/4 cup cold water and the flour, gradually whisk it into the pan. Simmer until thick, at least one minute. Season with the salt and pepper, as desired.
- Slice the tenderloin, serve with gravy.
PORK LOIN STUFFED WITH PRUNES
Steps:
- Preheat oven to 325 degrees. Soak prunes in wine, if you wish, for as long as possible. Drain prunes, reserving wine. With a long sharp knife, make a slit in the center of the loin and stuff it with prunes (reserve prunes that won't fit into pork).
- In a large casserole heat butter. When foaming subsides add the onion or leek, celery and carrot. Cover and cook for 5 to 8 minutes or until the vegetables are tender. Remove them with a slotted spoon and reserve for later. Add vegetable oil to the casserole and heat. When hot, add the loin and brown on all sides, including the ends. When pork is browned, remove it to a plate. Discard all fat from the casserole, but leave behind any drippings. Return cooked vegetables to the bottom of the casserole. Add the meat on top and add any prunes which didn't fit into the loin.
- Cover loin with reserved white wine you soaked the prunes in, broth, bay leaf and garlic. Put a lid on casserole and set in oven. Cook for 1 and 1/2 to 2 hours or until pork juices run a clear yellow (difference in time depends on how thick the loin is; internal temp is 165 degrees). Remove casserole from oven and remove the pork and let rest while you make the sauce. Strain the juices into a "degreasing" cup or heat-resistant cup. Discard aromatic vegetables and prunes. The fat will rise above the juices; discard it. Return juices to casserole and boil down until thickened. Finish with a tablespoon of butter or not as you wish. Slice pork into thin slices, serve with saffron rice, sugar snap peas and spoon sauce over the top.
DANISH STUFFED PORK TENDERLOIN
Beautiful dish. Savory and tender. Good recipe for a Sunday Dinner. Adapted from Scandinavian website.
Provided by tornadoes three
Categories Pork
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 7
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.
TENDER STUFFED PORK TENDERLOIN
"My grandmother often prepared this stuffed pork loin for Sunday dinner. She loved to cook and eat, especially when she had someone to share her food with." - Mary Ann Marino, West Pittsburg, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Make a lengthwise slit about three-fourths of the way through tenderloin; open tenderloin so it lies flat. Flatten to 1/4-in. thickness; set aside. , In a small skillet, saute onion in butter until tender. Add bread crumbs; saute until crumbs are golden brown. Remove from the heat. Stir in the parsley, sage, rosemary, salt, pepper and enough egg to moisten the ingredients. , Spread stuffing on one long side of tenderloin to within 1/4 in. of edges. Close meat and place bacon on top; tie with kitchen string. Place on a rack in a shallow roasting pan. , Bake, uncovered, at 350° for 50-60 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.
Nutrition Facts : Calories 476 calories, Fat 27g fat (12g saturated fat), Cholesterol 239mg cholesterol, Sodium 719mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 2g fiber), Protein 41g protein.
STUFFED PORK TENDERLOIN
I came up with this spinach and mushroom stuffed pork tenderloin one day when looking for something new to do with pork tenderloin. This dish is very easy to make and assemble and is so pretty to serve to family and guests. I like to serve this with a nice salad and roasted potatoes.
Provided by ciaofraz
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h
Yield 5
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat 1 teaspoon olive oil in a skillet over medium heat; cook and stir mushrooms, shallot, thyme, garlic powder, sage, black pepper, and salt in the hot oil until liquid has evaporated and mushrooms and shallots are softened, 5 to 10 minutes. Add parsley; cook and stir for 1 minute. Mix in spinach; cook and stir until spinach is wilted, about 5 minutes. Stir in mustard. Remove from heat.
- Place pork tenderloin on a work surface; lay prosciutto atop tenderloin. Spread mushroom-spinach mixture over prosciutto, leaving 1/2-inch border on all sides. Tightly roll tenderloin around the filling and tie together with kitchen string to keep closed.
- Heat 2 tablespoons olive oil in a large skillet over medium heat; place rolled tenderloin in the hot oil. Sear until all sides are golden brown, about 10 minutes. Transfer seared tenderloin to a 9x13-inch casserole dish.
- Bake in the preheated oven until pork is no longer pink in the center, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).
Nutrition Facts : Calories 295.6 calories, Carbohydrate 4.2 g, Cholesterol 88.7 mg, Fat 16.2 g, Fiber 1 g, Protein 32.1 g, SaturatedFat 4.1 g, Sodium 439.6 mg, Sugar 1.1 g
STUFFED PORK TENDERLOIN
Stuffed Pork Tenderloin with lemon mushroom stuffing and creamy mushroom sauce.
Provided by strangeinplaces
Time 2h
Yield Serves 4
Number Of Ingredients 0
Steps:
- First, make the stuffing. Melt the butter with the oil in a large non-stick frying pan on medium heat.
- Add the onions and cook for about 10 minutes, stirring occasionally - until the onions are translucent and soft. Add the sage, thyme, lemon juice and lemon zest and stir.
- Turn the heat down a little and gradually add the breadcrumbs, stirring continuously so they absorb the butter and bulk up the mixture. If the breadcrumbs are too dry and there is no more butter to absorb, add a little more butter and melt it in. Transfer the mixture to a bowl and allow to cool.
- Cut a slit about 3/4 of the way into the pork loins, along their full length. Flatten out in order to fill this pocket with the stuffing
- Position the rashers of bacon side-by-side on a lightly greased large baking tray. The idea is that the bacon should be the length of the loin, so 6-8 depending on the sizes. Place the slit tenderloin on top of them. Fill the pocket with the stuffing mixture.
- Close up the loin bit by bit by stretching the bacon and using it to seal up the pork. Try and get the join underneath the loin to keep it closed. Do this all the way along until the pork is wrapped up like a big parcel
- Roast in a preheated oven at 200 degrees for 20-25 minutes, turning over halfway through. The bacon should be just crispy. Leave to rest for 5 minutes before slicing.
- For the sauce:
- Heat the oil and butter in a pan and sautee the mushrooms for about 5 minutes
- Add the white wine, bay leaf & peppercorns and boil rapidly to reduce by half .Add the vegetable stock and cook for a further 5 minutes on a medium heat.
- Stir in the mustard and then the cream. Season well. Simmer gently for 5 minutes. Serve the sauce around the pork
More about "danish stuffed pork tenderloin recipes"
10 BEST STUFFED PORK TENDERLOIN WITH STUFFING RECIPES
From yummly.com
DANISH CLASSICS: MøRBRADGRYDE (PORK TENDERLOIN IN CREAM …
From johanjohansen.dk
Reviews 6Category MainCuisine DanishEstimated Reading Time 6 mins
- Remove pork tenderloin from the fridge, lay on a cutting board and liberate it of any excess fat and/or silver skin.
FRESH STUFFED PORK TENDERLOIN | METRO
From metro.ca
STUFFED PORK TENDERLOIN - CANADIAN LIVING
From canadianliving.com
DANISH RECIPES | THE DANISH SISTERHOOD
From danishsisterhood.org
10 BEST STUFFED PORK TENDERLOIN ROAST RECIPES - YUMMLY
From yummly.com
21 BBQ STUFFED PORK LOIN RECIPES - SELECTED RECIPES
From selectedrecipe.com
STUFFED PORK FILLET RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
APPLE STUFFED PORK TENDERLOIN - SID'S SEA PALM COOKING
From sidsseapalmcooking.com
STUFFED PORK TENDERLOIN - DSM - DIABETES SELF-MANAGEMENT
From diabetesselfmanagement.com
RECIPE: GREEK STUFFED PORK TENDERLOIN - INGMAR APP
From ingmar.app
TRAEGER SMOKED STUFFED PORK TENDERLOIN - A LICENSE TO GRILL
From alicensetogrill.com
STUFFED PORK TENDERLOIN WITH FRESH HERBS | RECIPES | DELIA ONLINE
From deliaonline.com
STUFFED PORK TENDERLOIN - FED & FIT
From fedandfit.com
STUFFED PORK TENDERLOIN WITH STUFFING RECIPES - CREATE THE MOST …
From recipeshappy.com
STUFFED PORK TENDERLOIN - FOOD CHANNEL
From foodchannel.com
JACQUES PEPIN STUFFED PORK TENDERLOIN - ALL INFORMATION ABOUT …
From therecipes.info
PORK TENDERLOIN RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
DANISH PORK LOIN STUFFED WITH PRUNES AND APPLES
From archive.jsonline.com
STUFFED PORK TENDERLOIN RECIPE - THE RIGHT TEMP TO COOK
From buythermopro.com
PORK TENDERLOIN RECIPES - FOOD NETWORK
From foodnetwork.com
PORK TENDERLOIN WITH MUSHROOMS IN A CREAM SAUCE
From danishnet.com
STUFFED PORK TENDERLOIN RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
STOVE TOP STUFFED PORK TENDERLOIN - THERESCIPES.INFO
From therecipes.info
STUFFED PORK TENDERLOIN - THE MIDNIGHT BAKER
From bakeatmidnite.com
DANISH PORK TENDERLOIN MEDALLIONS — SWEET • SOUR - SAVORY
From sweetsoursavory.com
APRICOT STUFFED PORK TENDERLOIN - CAROLINE'S COOKING
From carolinescooking.com
SICILIAN STUFFED PORK TENDERLOIN | CANADIAN LIVING
From canadianliving.com
STUFFED PORK TENDERLOIN RECIPE - DINNER RECIPES
From makedinnereasy.com
STUFFED PORK TENDERLOIN - GLUTEN FREE RECIPES
From fooddiez.com
10 BEST STUFFED PORK TENDERLOIN WITH STUFFING RECIPES - FOOD NEWS
From foodnewsnews.com
DANISH ROASTED PORK TENDERLOIN RECIPE - HOME CHEF
From homechef.com
10 BEST STUFFED PORK TENDERLOIN WITH CHEESE RECIPES - FOOD NEWS
From foodnewsnews.com
HOW TO MAKE A STUFFED PORK TENDERLOIN THAT ROCKS DATE ... - COOKS …
From cookswithcocktails.com
ROAST PORK TENDERLOIN WITH PRUNES RECIPE - EATINGWELL
From eatingwell.com
STUFFED PORK TENDERLOIN ~ - SOUS SALT
From soussalt.com
You'll also love