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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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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1949 (proofread, p. 278) → 1914 (proofread, p. 248)~52% of the text changedremovedadded
(Carré de pore.) 3 kg. svinekam 2 epler 100 gr. svisker 3 teskjeer teskeer salt 1 teskje teske pepper 3/4 smør 1/2 l. vann. Saus vand. Saus: 50 gr. smør 40 gr. hvetemel sky 1/2 teskje teske sennep 1/2 1 del. rødvin. Kjøttet skjæres fra benet, skinnet skindet fjernes; med en kniv gjøres et innsnitt indsnit i hver ende av fileten; man tar et tvaerskaft tvareskaft og borer forsiktig forsigtig et hull hul gjennem fileten langsefter; dette fylles fyldes med de kokte, finskårne finskaarne svisker og de rå, løvtynt skårne raa, løvtyndt skaarne epleskiver; når naar den er godt fylt, fyldt, syes begge huller igjen. Fileten inngnis indgnides med den blandede pepper og salt, brunes på panne paa pande i smøret, påspes smørret, paaspædes det kokende vann, settes vand, sættes i den sterkt ophetede stekeovn 3/4 1 time, dryppes ofte. Sausen: Smøret Smørret brunes, irøres melet, spes spædes med den silede sky, smaakoker i 5 min., tilsættes sennep, utrørt i litt av sausen, samt rødvinen. Svinekammen anrettes paa avlangt, varmt fat; pyntes med kokte epleskiver, fyldt med trøffelpuré, rosenkaal, kokte svisker og franske poteter.

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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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