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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)

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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.

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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
Modernised → 1914 (proofread, p. 248)~76% of the text changedremovedadded
1 kg kg. egte svinefilet (ekte filet). 50 g spekk (skåret i fine strimler til spekking). 2 dl rødvin. del. rødvin 1 stk liten løk (liten). persille. sellerigrønt. pepper. salt. persille selleri pepper salt 60 g gr. smør (til sausen, samt litt til bruning). 40 g hvetemel. gr. hvetemel 1 dl fløte. 5 dl kjøttkraft. Skjær bort del. fløte 1/2 l. kjøtkraft. Kjøttet befries for alt fett og hinne fra fileten og spekk den hinden; spækkes med fine strimler av spekk.. Hell rødvinen over kjøttet sammen fleskestrimler. Overheldes med vinen, tilsat løk, persille, persille og sellerigrønt, pepper og salt. La det ligge salt, og ligger saaledes natten over.. Ta fileten opp, tørk den lett av over. Tages op, tørres let over og brun den brunes i smør.. Hell vinen smør. Vinen heldes litt etter efter litt i pannen sammen med kjøttkraften, og la kjøttet dampe panden tillikemed 1/2 l. kjøtkraft; damper i ovn eller over svak varme ca. 30 minutter.. Brun 1/2 time. 60 g smør, rør inn gr. smør brunes, irøres 40 g hvetemel og spe gr. hvetemel, spædes med kraften fra stekingen samt 1 dl del. fløte. Kok sausen Sausen kokes godt sammen.. Hell sausen sammen og heldes over fileten ved anretningen. Server Serveres med stekte tomater, ertepuré, stekte poteter og fruktgelé. frugtgelé.

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.

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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).

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