Why is the total time so long?

Because the meat is to be marinated in red wine with onion, parsley, celery greens, pepper, and salt overnight. The cooking itself takes only about 30 minutes after browning.

How is the tenderloin prepared?

All fat and the membrane are removed, and the meat is larded with fine strips of fatback. After marinating it is patted lightly dry and browned in butter, before the wine and 1/2 liter of meat stock are poured in little by little.

How is the sauce made?

60 g butter is browned, 40 g wheat flour is stirred in, and it is thinned with the roasting juices and 1 dl cream. The sauce is cooked together well and poured over the tenderloin when serving.

What is it served with?

Henriette Schønberg Erken recommends fried tomatoes, pea purée, fried potatoes, and fruit jelly (Stor kokebok 1914, p. 248).

Pork tenderloin with parsley

Pork tenderloin larded with fatback, marinated overnight in red wine with onion, parsley, and celery greens, browned and steamed tender, served with a brown cream sauce, fried tomatoes, pea purée, and fruit jelly.

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

Be the first to rate

About the dish

From the meat chapter of "Stor kokebok" (1914). The tenderloin is larded with fatback and marinated in red wine with root vegetables and herbs overnight – a well-known technique for making lean pork juicy.

How to make it

1
Clean and lard
Cut away all fat and membrane from the tenderloin and lard it with fine strips of fatback.
2
Marinate
Pour the red wine over the meat along with onion, parsley, celery greens, pepper, and salt. Let it sit overnight.
3
Brown the meat
Take up the tenderloin, pat it lightly dry, and brown it in butter.
4
Steam tender
Pour the wine into the pan little by little along with the meat stock, and let the meat steam in the oven or over low heat for about 30 minutes.
5
Make the sauce
Brown 60 g butter, stir in 40 g wheat flour, and thin with the pan juices from the roasting plus 1 dl cream. Cook the sauce together well.
6
Serve
Pour the sauce over the tenderloin when serving. Serve with fried tomatoes, pea purée, fried potatoes, and fruit jelly.

Changes from the original

Deciliters/liters kept in modern form (2 del. = 2 dl, 1 del. = 1 dl). "Flesk" is given as fatback for larding. Butter is used for browning as in the original.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 248) → 1949 (korrekturlest, s. 278)~89% av teksten endretfjernetlagt til

(Filet de pore.) 1 kg. ~~egte~~ svinefilet ~~2 del. rødvin~~ 1 ~~liten løk persille selleri pepper~~ teskje salt 60 1/4 teskje pepper persille 50 gr. smør ~~40 gr. hvetemel~~ 3/4 l. vann 1 del. sur fløte ~~1/2 l. kjøtkraft. Kjøttet befries for alt fett~~ kraft. De små, ekte fileter på innsiden av ryggraden skjæres ut, fraskjæres skinn og ~~hinden; spækkes~~ sener. Et innsnitt skjæres midt i fileten langsefter, dette fylles med ~~fine fleskestrimler. Overheldes~~ den renvaskede persille, sammenbindes med ~~vinen, tilsat løk, persille og sellerigrønt,~~ hyssing, inngnis med det blandede pepper og salt, ~~og ligger saaledes natten over. Tages op, tørres let over og brunes i smør. Vinen heldes litt efter litt~~ stekes på panne i ~~panden tillikemed 1/2~~ det brunede smør, påspes det kokende vann, fløten og ca. 3/4 l. ~~kjøtkraft; damper i ovn eller over svak varme~~ kraft, småsurrer ca. 1/2 time. 60 gr. smør brunes, irøres 40 gr. hvetemel, spædes med kraften samt 1 del. fløte. Sausen kokes godt sammen og heldes over fileten ved anretningen. Serveres med stekte tomater, ertepuré, stekte poteter og frugtgelé. time; sausen koker inntil den har jevnet sig noget.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

Why is the total time so long?: Because the meat is to be marinated in red wine with onion, parsley, celery greens, pepper, and salt overnight. The cooking itself takes only about 30 minutes after browning.
How is the tenderloin prepared?: All fat and the membrane are removed, and the meat is larded with fine strips of fatback. After marinating it is patted lightly dry and browned in butter, before the wine and 1/2 liter of meat stock are poured in little by little.
How is the sauce made?: 60 g butter is browned, 40 g wheat flour is stirred in, and it is thinned with the roasting juices and 1 dl cream. The sauce is cooked together well and poured over the tenderloin when serving.
What is it served with?: Henriette Schønberg Erken recommends fried tomatoes, pea purée, fried potatoes, and fruit jelly (Stor kokebok 1914, p. 248).

Related recipes

More dishes in the same category from the archive

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!