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Pork fillet, genuine (tenderloin)

Erken & Caroline Steen's genuine pork tenderloin: trimmed, filled with parsley along the middle, tied, rubbed with salt and pepper, fried in butter. Sauce of butter, flour, fillet juices, a pinch of sugar and tangy sour cream. From «Kogebog for skole og hjem» (1900).

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 171 (falt i det fri)

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About the dish

«Ægte» svinefilet betyr den ekte indrefileten, det møreste stykket. Her fylles den med persille, snøres og stekes, og serveres med en rømmesaus vendt syrlig med sur fløte – en elegant hverdagsluksus fra 1900-kjøkkenet.

How to make it

  1. 1

    Trim the fillet

    Cut the skin and sinews off the genuine, small pork fillet (the tenderloin).

  2. 2

    Fill with parsley

    Make a cut along the middle of the fillet and fill it with well-washed parsley. Tie the fillet together with string.

  3. 3

    Fry

    Rub the fillet with mixed pepper and salt. Fry it in the pan in browned butter (25 g), and let it down with boiling water.

  4. 4

    Make the sauce

    Brown 35 g of butter, stir in the flour and let it down with the juices from the fillet. Let the sauce simmer for a few minutes. Add a pinch of sugar and finally the preferably tangy sour cream.

Changes from the original

Mengder beholdt som i originalen. «Theske» tolket som teskje (ts), «knivsod» som knivsodd, «sur fløde» modernisert til rømme (helst syrlig), dcl. omregnet til dl.

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Frequently asked questions

What is meant by the «genuine» fillet?
The genuine fillet is the pig's tenderloin, the small, most tender muscle. It is distinct from the loin («svinekam»), which is used in the recipe «Stuffed pork fillet».
What can replace soured cream?
Soured cream corresponds to today's sour cream (rømme). Use mountain-dairy sour cream or light sour cream for the tangy note the sauce should have.

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