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Pork Tenderloin (Filet de Porc)

Erken's pork tenderloin from 1914: pork tenderloin is cleaned, browned in butter, breaded with egg and rusk, finished with meat stock and served with Spanish sauce or mustard sauce.

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). Pork tenderloin was a fine roast that was breaded in crushed rusk – a typical bourgeois festive dish of the time.

How to make it

  1. 1

    Clean the meat

    Cut away fat and membranes from the pork tenderloin and pound the meat lightly.

  2. 2

    Brown the tenderloin

    Brown the tenderloin in the butter in a pan, season with salt and pepper, and let it fry gently for 10 minutes.

  3. 3

    Bread

    Take the tenderloin up, brush it with beaten egg and turn it in finely ground rusk.

  4. 4

    Continue frying

    Place the tenderloin back and fry further for about 15 minutes. Do not baste it with fat, but shake the pan often.

  5. 5

    Stock and serving

    Add the meat stock during the last quarter hour of frying. Serve with Spanish sauce or mustard sauce.

Changes from the original

Deciliters and grams are given in modern measurements (4 del. = 4 dl stock). «Støtt sigtet kavring» is modernized to finely ground rusk/breading crumbs. The amount of rusk is estimated, as the original does not specify it.

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Tidsmaskin – hva endret seg?

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Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 248) → 1949 (korrekturlest, s. 278)~37% av teksten endretfjernetlagt til
(Filet de pore.) 1 kg. svinefilet 1 egg 50 gr. smør kavring kavrring salt pepper 4 del. kjøtkraft. kjøttkraft. Fett og hinder hinner skjæres fra kjøttet. Dette bankes let, lett, brunes i smørret, smøret, krydres, smaasteker småsteker i 10 minutter. Fileten tages tas op, pensles med det vispede egg, vendes i støtt sigtet kavring, søttsiktet kavrring, stekes videre i ca. 15 minutter; dryp drypp den ikke, men ryst panden pannen ofte. Kraften tilsættes tilsettes under det sidste siste kvarters stekning. steking. Serveres med spansk saus eller sennepssaus.

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Frequently asked questions

How long is the cooking time for the pork tenderloin?
About 25 minutes in all: the meat is browned in butter and fried gently for 10 minutes, then brushed with egg, turned in rusk and fried further for about 15 minutes.
Why should you not baste the tenderloin during frying?
Because the rusk breading otherwise becomes soggy. The recipe says not to baste the meat, but to shake the pan often. The stock (4 dl meat stock) is added only during the last quarter hour of frying.
What is it served with?
Henriette Schønberg Erken recommends Spanish sauce or mustard sauce (Stor kokebok 1914, p. 248). The recipe is calculated for 4 servings from 1 kg pork tenderloin.
How is the meat prepared?
Fat and membranes are cut away, the meat is pounded lightly, browned in 50 g butter and seasoned with salt and pepper. Then it is brushed with a beaten egg and turned in ground, sifted rusk.

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