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Pork fillet, stuffed (pork loin)

Erken & Caroline Steen's stuffed pork fillet (pork loin): a boneless loin bored out and filled with boiled prunes and paper-thin apple slices, tied, browned and roasted for ¾ hr. Sauce of butter, flour, roasting juices, mustard and red wine. A festive dish from «Kogebog for skole og hjem» (1900).

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 172 (falt i det fri)

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About the dish

En forseggjort festrett der svinekammen bores ut og fylles med svisker og eple, en klassisk nordisk kombinasjon av salt kjøtt og syrlig-søtt frukt. Snittbildet med den innbakte fruktkjernen gjorde retten til et blikkfang på bordet.

How to make it

  1. 1

    Prepare the meat

    Cut the pork loin from the bone and remove fat and skin. Make a cut in each end of the fillet.

  2. 2

    Make the filling channel

    Take a round handle (for example a ladle handle) and carefully bore a hole lengthwise through the fillet.

  3. 3

    Fill

    Fill the hole with the boiled, finely cut prunes and the raw, paper-thin apple slices. When the fillet is well filled, sew up both ends.

  4. 4

    Brown and roast

    Rub the fillet with mixed pepper and salt. Brown it in the pan in butter, let it down with boiling water, and put it in a well-heated oven for ¾ hour. Baste often.

  5. 5

    Make the sauce

    Brown the butter, stir in the flour and let it down with the strained roasting juices. Let the sauce simmer for 5 minutes. Add mustard stirred into a little of the sauce, along with the red wine.

Changes from the original

Mengder beholdt som i originalen; facsimile viser tydelig «3 kg. svinekam» (OCR-en leste feil «1 kg»). «Tvareskaft» er forklart som et rundt skaft til å bore fyllhull. «Theske» tolket som teskje (ts), «æbleskiver» som tynne epleskiver, dcl. omregnet til dl.

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Frequently asked questions

How do I bore a hole in the fillet?
The original uses a «tvareskaft» – a smooth, round handle – which is carefully bored lengthwise through the meat from both ends, forming a channel for the filling.
Why are the prunes pre-boiled?
The prunes are boiled and finely cut first so they become soft and fill the channel evenly. The apples, on the other hand, are put in raw and sliced paper-thin, so they melt during roasting.

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