Skip to content
H. Schønberg ErkenArkivet
NOENLog in

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. 1

    Clean and lard

    Cut away all fat and membrane from the tenderloin and lard it with fine strips of fatback.

  2. 2

    Marinate

    Pour the red wine over the meat along with onion, parsley, celery greens, pepper, and salt. Let it sit overnight.

  3. 3

    Brown the meat

    Take up the tenderloin, pat it lightly dry, and brown it in butter.

  4. 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. 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. 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.

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) → Modernised~93% of the text changedremovedadded
(Filet de pore.) 1 kg. kg svinefilet 1 teskje salt 1/4 teskje pepper persille (ekte filet). 50 gr. g spekk (skåret i fine strimler til spekking). 2 dl rødvin. 1 stk løk (liten). persille. sellerigrønt. pepper. salt. 60 g smør 3/4 l. vann (til sausen, samt litt til bruning). 40 g hvetemel. 1 del. sur fløte kraft. De små, ekte fileter på innsiden av ryggraden skjæres ut, fraskjæres skinn dl fløte. 5 dl kjøttkraft. Skjær bort alt fett og sener. Et innsnitt skjæres midt i hinne fra fileten langsefter, dette fylles med og spekk den renvaskede persille, sammenbindes med hyssing, inngnis fine strimler av spekk.. Hell rødvinen over kjøttet sammen med det blandede løk, persille, sellerigrønt, pepper og salt, stekes på panne i det brunede smør, påspes salt. La det kokende vann, fløten ligge natten over.. Ta fileten opp, tørk den lett av og ca. 3/4 l. kraft, småsurrer brun den i smør.. Hell vinen litt etter litt i pannen sammen med kjøttkraften, og la kjøttet dampe i ovn eller over svak varme ca. 1/2 time; 30 minutter.. Brun 60 g smør, rør inn 40 g hvetemel og spe med kraften fra stekingen samt 1 dl fløte. Kok sausen koker inntil den har jevnet sig noget. godt sammen.. Hell sausen over fileten ved anretningen. Server med stekte tomater, ertepuré, stekte poteter og fruktgelé.

Note on Modernised

Desiliter/liter beholdt i moderne form (2 del. = 2 dl, 1 del. = 1 dl). «Flesk» er angitt som spekk til spekking. Smør brukes til bruning som i originalen.

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

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!