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Pork loin à la Florentine (carré de porc à la Florentine)

Erken's pork loin à la Florentine from Stor kokebok (1914): 2 kg boneless pork loin marinated for two days in red wine, vinegar, cloves, lemon, and salt, then cooked slowly about 1 1/2 hours with onion, carrot, and meat stock. The stock is reduced or thickened with potato starch into a sauce. Served sliced with Brussels sprouts and potato purée.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 249 (falt i det fri)

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About the dish

The recipe appears in the meat chapter among Erken's series of pork loin dishes with French names. Here the loin is marinated in red wine and vinegar for two days before slow cooking – a method that makes the fairly firm pork tender and gives a robust, wine-flavored sauce.

How to make it

  1. 1

    The marinade

    Mix red wine, vinegar, cloves, lemon peel, and salt in a deep dish.

  2. 2

    Place the meat in marinade

    Cut the loin from the bone and remove most of the fat. Place the meat in the marinade and let it sit in a cool place for 2 days. Turn it a couple of times.

  3. 3

    Cook the meat

    Place the meat in a pot together with cleaned carrots and onion, salt, and pepper. Pour over the meat stock and the marinade.

  4. 4

    Simmer

    Let it simmer under a lid over low heat for about 1 1/2 hours, until the meat is tender.

  5. 5

    The sauce

    Take up the meat. Strain the stock and reduce it well, or thicken it with a little potato starch dissolved in cold water. Season to taste with salt and pepper.

  6. 6

    Plating

    Cut the meat into slices, pour the hot sauce over, and serve with Brussels sprouts and potato purée.

Changes from the original

Measurements are converted to modern units (1 deciliter = 1 dl, tablespoon/teaspoon kept). "Citron" is interpreted as the peel of half a lemon. Cooking time and method are broken into numbered steps, and the sauce thickening with potato starch is included as a separate step. Meat stock can be replaced with bouillon.

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Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 249) → 1949 (korrekturlest, s. 279)~33% av teksten endretfjernetlagt til
2 kg. svinekam 1 løk 2 gulerøtter 2 1/2 del. kjøtkraft kjøttkraft pepper salt salt. Marinade: 3 del. rødvin 3 spiseskeer spiseskjeer eddik 2 hele nellik citron nelliker 1/2 sitron 1 teske salt Marinaden teskje salt. Marinade blandes sammen i et dypt fat, og heri lægges legges kjøttet, som er utskaaret utskåret fra benet og befriet befridd for det meste fett. Ligger i marinaden i 2 døgn. Kjøttet lægges legges i gryte tillikemed de rensede røtter, salt og pepper; kjøtkraften kjøttkraften og marinaden heldes helles i; smaakoker småkoker over svak varme ca. 1 1/2 time. Kjøttet lægges legges op, skjæres i skiver og overheldes overhelles med den godt indkokte innkokte eller jevnede saus. Sausen kan jevnes med litt potetesmel. Serveres med rosenkaal rosenkål og potetespuré. potetpuré.

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Frequently asked questions

How long must the meat sit in the marinade?
For 2 days (48 hours). The marinade of red wine, vinegar, cloves, lemon, and salt is mixed in a deep dish, and the meat is placed in it. That is why the total time is so long – the cooking itself takes only about 1 1/2 hours.
How is the pork loin prepared?
The meat (2 kg) is cut from the bone and freed of most of the fat before being placed in the marinade.
How is the sauce made?
The meat is cooked slowly with root vegetables, onion, meat stock, and the marinade. The stock is reduced well, optionally thickened with a little potato starch, and poured over the meat slices.
What is it served with?
Brussels sprouts and potato purée, according to the recipe in Henriette Schønberg Erken's "Stor kokebok" (1914), p. 249.

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