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Stuffed Pork Loin (carré de porc)

Stuffed pork loin from 1914: the loin is boned, bored lengthwise and filled with cooked prunes and thin apple slices, sewn up, browned and roasted for an hour with water in a hot oven. Served with a brown pan-juice sauce with mustard and red wine, apple slices with truffle purée, Brussels sprouts, prunes and French potatoes.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 248 (falt i det fri)

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About the dish

From the meat chapter of "Stor kokebok" (1914). A festive Sunday roast in which the pork loin is bored out with a broom handle ("tvareskaft") and filled with prunes and apples – a classic Norwegian-Danish stuffing for pork.

How to make it

  1. 1

    Prepare the loin

    Cut the meat from the bone and remove the rind. Make an incision with a knife at each end of the loin.

  2. 2

    Bore a hole

    Using a round wooden handle, carefully bore a hole through the loin lengthwise.

  3. 3

    Fill

    Fill the hole with cooked, finely cut prunes and raw, paper-thin apple slices. Sew up both openings once the meat is well filled.

  4. 4

    Brown and roast

    Rub the meat with the combined salt and pepper, brown it in butter in a pan, add boiling water, and set it in a strongly heated oven for about 1 hour. Baste it often with the pan juices.

  5. 5

    Make the sauce

    Brown the butter, stir in the flour, and add the strained pan juices. Let the sauce simmer for 5 minutes, then add the mustard stirred into a little sauce, along with the red wine.

  6. 6

    Serve

    Place the pork loin on an oblong, warm platter. Garnish with cooked apple slices filled with truffle purée, along with Brussels sprouts, cooked prunes and French potatoes.

Changes from the original

Measurements are given in modern grams, dl and teaspoons. The amount of butter for browning and the amount of water are interpreted from the recipe's context (½ l water). "Tvareskaft" is explained as a round wooden handle / rolling-pin-thin implement; alternatively you can use a long, thin knife or spoon handle.

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Tidsmaskin – hva endret seg?

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Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 248) → Modernisert~79% av teksten endretfjernetlagt til
3 kg. svinekam kg svinekam. 2 stk epler (skåret i løvtynne skiver). 100 gr. g svisker (kokte og finhakket). 3 teskeer salt ts salt. 1 teske pepper ts pepper. 50 g smør 1/2 l. vand. Saus: (til bruning). 5 dl vann (kokende). 50 gr. g smør (til sausen). 40 gr. g hvetemel sky 1/2 teske sennep (til sausen). 0,5 ts sennep. 1 del. dl rødvin. Kjøttet skjæres Skjær kjøttet fra benet, skindet fjernes; benet og fjern svoren. Gjør et innsnitt med en kniv gjøres et indsnit i hver ende av fileten; man tar fileten.. Bruk et tvareskaft rundt treskaft og borer forsigtig bor forsiktig et hul gjennem hull gjennom fileten langsefter; dette fyldes på langs.. Fyll hullet med de kokte, finskaarne finskårne svisker og de raa, løvtyndt skaarne epleskiver; naar den rå, løvtynne epleskiver. Sy igjen begge åpningene når kjøttet er godt fyldt, syes begge huller igjen. Fileten indgnides fylt.. Gni kjøttet inn med den blandede pepper blandet salt og salt, brunes paa pande i smørret, paaspædes pepper, brun det i smør i panne, spe med kokende vand, sættes vann og sett det i den sterkt ophetede oppvarmet stekeovn i ca. 1 time, dryppes ofte. Sausen: Smørret brunes, irøres melet, spædes time. Dropp det ofte med kraften.. Brun smøret, rør inn melet og spe med den silede sky, smaakoker i silte skyen. La sausen småkoke 5 min., tilsættes sennep, minutter, tilsett sennep utrørt i litt av sausen, saus, samt rødvinen. Svinekammen anrettes paa rødvinen.. Legg svinekammen på et avlangt, varmt fat; pyntes fat. Pynt med kokte epleskiver, fyldt epleskiver fylt med trøffelpuré, rosenkaal, samt rosenkål, kokte svisker og franske poteter.

Note til Modernisert

Mål er oppgitt i moderne gram, dl og teskjeer. Mengde smør til bruning og vannmengde er tolket fra oppskriftens sammenheng (½ l vann). «Tvareskaft» forklart som et rundt treskaft/kjevle-tynt redskap; alternativt kan man bruke et langt, tynt kniv- eller sleivskaft.

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Frequently asked questions

How do I get the filling into the pork loin?
The meat is cut from the bone and the skin is removed. Make an incision at each end of the loin, and carefully bore a hole through the loin lengthwise with a round wooden handle. Fill the hole with cooked, finely cut prunes and raw, paper-thin apple slices, and sew up both holes.
How long should the roast stay in the oven?
After the loin is rubbed with salt and pepper and browned in butter in a pan, it is moistened with 1/2 liter of boiling water and set in a strongly heated oven for 1 hour. Baste often. The total time with preparation is about 2.5 hours.
What is the sauce made of?
50 g of butter is browned, 40 g of wheat flour is stirred in, and it is thinned with the strained pan juices from the roast. The sauce is seasoned with 1/2 teaspoon of mustard and 1 deciliter of red wine.
How many does the recipe serve?
The recipe uses 3 kg of pork loin and is intended for 8 servings. It is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 248.

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