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Pork loin with Brussels sprouts

Erken's pork loin roasted in the oven with stock and finished with half-boiled Brussels sprouts in the pan juices, served in the same dish.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 250 (falt i det fri)

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About the dish

The recipe appears in the pork section of "Stor kokebok" (1914) and shows Erken's habit of giving French menu names alongside the Norwegian ones. Maggi bouillon cubes were at this time a modern convenience that Erken gladly recommended as a substitute for homemade stock.

How to make it

  1. 1

    Prepare the meat

    Cut the meat from the bone and carefully cut away most of the fat. Pat the meat with a cloth wrung out in lukewarm water and rub it with salt and pepper.

  2. 2

    Brown the meat

    Brown the butter lightly in a wide, ovenproof pan or pot that can be used for serving. Brown the meat nicely on all sides.

  3. 3

    Roast with stock

    Thin with boiling meat stock, or water in which the bouillon cubes are dissolved. Roast in the oven at 175 °C (345 °F) for about 30 minutes, basting with the pan juices along the way.

  4. 4

    Pre-boil the Brussels sprouts

    Boil the Brussels sprouts half-tender in salted water. Lift them out at once onto a cloth so all the water drains off.

  5. 5

    Finish

    Place the Brussels sprouts around the meat in the pan and let them finish cooking in the pan juices from the roast, about 15 minutes, until the meat is cooked through and the sprouts are tender. Serve straight from the dish.

Changes from the original

Measurements and units are modernized (l/dl/g), "kjøtkraft" is called meat stock/bouillon, and cooking time and oven temperature are specified for a modern oven. The method is broken into numbered steps.

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Tidsmaskin – hva endret seg?

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

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 250) → 1949 (korrekturlest, s. 279)~46% av teksten endretfjernetlagt til
2 kg. svinekam pepper salt 80 gr. smør 1 kg. rosenkaal rosenkål 1 l. kjøtkraft kjøttkraft eller 1 l. vand vann og 4 maggibuljongterninger. 2 norexterninger. Kjøttet skjæres ut fra benet; fettet skjæres forsigtig forsiktig fra. Kjøttet tørres tørkes over med kjøtklædet, kjøttklædet, opvridd i lunkent vand; indgnides vann, inngnies med pepper og salt. Smørret Smøret brunes let, lett, kjøttet lægges legges i og brunes pent paa på alle sider. Det spædes spes med kokende kjøtkraft kjøttkraft eller med vand, vann, hvori maggibuljongterningerne terningene er opløst. Steker i ovn 1/2 3/4 time, tilsættes tilsettes den godt halvkokte rosenkaal. Kaalen maa, rosenkål. Kålen må, straks den tages tas op av kokevandet, lægges paa kokevannet, legges på et klæde, saa så alt vand vann kan trække trekke av. Lægges Legges derefter rundt om kjøttet i panden pannen og kokes færdig ferdig i skyen skyene fra dette. Bedst Best vil det være at å steke kjøttet i et kar, kar som det kan anrettes i.

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Frequently asked questions

How is the pork loin prepared?
The meat is cut from the bone, and the fat is carefully cut away. Pat the meat with a kitchen cloth wrung out in lukewarm water, and rub it with pepper and salt.
How is the meat browned and roasted?
Brown 80 g butter lightly, put in the meat, and brown it nicely on all sides. Thin with 1 liter of boiling meat stock (or water with 4 bouillon cubes) and roast in the oven for about half an hour before the Brussels sprouts are added. Total time is about 110 minutes for 6 servings.
How are the Brussels sprouts handled?
1 kg Brussels sprouts is boiled well half-tender. As soon as they are taken out of the cooking water, they are laid on a cloth so all the water drains off, then placed around the meat in the pan and finished cooking in the pan juices from the meat.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 250.

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