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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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From19141949Modernised
To19141949Modernised
Modernised → 1914 (proofread, p. 249)~81% of the text changedremovedadded
2 kg kg. svinekam (uten ben, mesteparten av fettet skåret bort). 1 stk løk. løk 2 stk gulrøtter. 2,5 dl kjøttkraft (eller buljong). gulerøtter 2 1/2 del. kjøtkraft pepper (etter smak). salt (etter smak). Marinade: 3 dl del. rødvin (til marinaden). 3 spiseskjeer spiseskeer eddik (til marinaden). 2 stk hele nellikspiker (til marinaden). 0,5 stk sitron (skallet, til marinaden). 1 teskje salt (til marinaden). nellik citron 1 spiseskje potetmel (til jevning, om ønskelig). Bland rødvin, eddik, nellik, sitronskall og teske salt Marinaden blandes sammen i et dypt fat.. Skjær kammen fat, og heri lægges kjøttet, som er utskaaret fra benet og fjern befriet for det meste av fettet. Legg kjøttet fett. Ligger i marinaden og la det ligge kjølig i 2 døgn. Vend det gjerne et par ganger.. Legg kjøttet Kjøttet lægges i en gryte sammen med tillikemed de rensede gulrøtter og løk, røtter, salt og pepper. Hell over kjøttkraften pepper; kjøtkraften og marinaden.. La det småkoke under lokk marinaden heldes i; smaakoker over svak varme i omtrent ca. 1 1/2 time, til kjøttet er mørt.. Ta opp kjøttet. Sil kraften time. Kjøttet lægges op, skjæres i skiver og kok overheldes med den godt inn, indkokte eller jevn den jevnede saus. Sausen kan jevnes med litt potetmel utrørt i kaldt vann. Smak til med salt og pepper.. Skjær kjøttet i skiver, hell den varme sausen over og server potetesmel. Serveres med rosenkål rosenkaal og potetpuré. potetespuré.

Note on Modernised

Mål er omregnet til moderne enheter (1 desiliter = 1 dl, spiseskje/teskje beholdt). «Citron» er tolket som skallet av en halv sitron. Steketid og fremgangsmåte er delt i nummererte trinn, og sausjevningen med potetmel er tatt med som eget trinn. Kjøttkraft kan erstattes med buljong.

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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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