Recipes with Pork Tenderloin

Gravad Christmas tenderloin

De-fat well and rubbed on all sides with a spicy mixture of salt, sugar, marjoram, dill and Juniper. The emphasis is in a dish, which just fits in size and over pour with lemon juice, whipped together with oil. Made in the fridge for 2 days, with the reversed

Medaillons Of Pork-Filled

Posted in brandy and reversed the apricots into the medium. Pork Tenderloin in cleaning up and cut into 4 x 90 g. medailloner, they pressed together and cut a small hole cut in the side, put on/keel. Potatoes, celery and carrots peeled, peel cut into sma

Sausage without skin

Chop the tenderloin and stir it with eggs, salt, pepper, ginger and saffron (soaked in a little boiling water). Mix well and let rest 1 hour forcemeat. Form forcemeat for elongated sausages and boil them in a little boiling water. Use the indkogte boil water a

Tenderloin, port wine marinated

Cut the sinew and membranes from mørbradene and put them in a bowl and pour the wine on so it covers. Add the crushed juniper berries and let the meat pull herein at least 5 hours. Roof mørbradene up and si port wine. Brown a little butter in a pan, mørbradene

Tenderloin, port wine marinated

Cut the sinew and membranes from mørbradene and put them in a bowl and pour the wine on so it covers. Add the crushed juniper berries and let the meat pull herein at least 5 hours. Roof mørbradene up and si port wine. Brown a little butter in a pan, mørbradene

Split pork tenderloin with mustard and herbs

The loin is cut up and lubricated with oil and filled with mustard and herbs. Then there are laces tenderloin back together with string. The loin must have approximately 35 minutes on the grill during the frequent reversal. Tenderloin is pretty fat and ther

Pork Tenderloin with roquefort sauce

The pears cut a little flat so they can better stand (the cut can be met in the carving from the carpels) in a pyreksfad or similar in a hot oven (about 80 ° C). The loin cut slightly on the bias in 12 straight thick slices. season with pepper and fry them bri

Barbecue fried pillows of pork tenderloin with sauce of danablue

Pork Tenderloin be rearranged and cut from the ends to the souffle father's cutting pockets in small patties of the real tenderloin they filled with sauté of bacon, thyme, garlic and celery. Sauce: chicken stock boil down and mounted with butter and danablu