Pork Tenderloin with Parsley and Horseradish Served with Salad and Carrot Tart (Svinemørbrad med persille og peberrod serveret med salat og gulerodstærte)

PorkTenderloinParsleyHorseradish

 

 

This recipe was found on Familie Journal 

Serves 2-3

400 g pork tenderloin
2 tbsp EVOO
Salt and pepper
1 small bundle parsley
35 g hazelnuts
1 cm fresh horseradish

Salad:
50 g fresh spinach
1 head little gem lettuce
1/4 head spring cabbage
Salt and pepper
1 tbsp white wine vinegar
2 tbsp EVOO
Bit of sugar

Carrot Tart:
5 carrots
1 shallot
10 g butter
1 tbsp EVOO
1 tbsp cider vinegar
Salt and pepper
2 sheets puff pastry, thawed
100 g feta cheese
1 lemon
1/2 bundle broad-leaf parsley
50 g walnuts

 

Make the pork tenderloin:
Rub the tenderloin with oil, salt, and pepper. Brown in a warm pan for 2 minutes on each side. Rinse the parsley and chop it. Roughly chop the hazelnuts. Peel and finely grate the horseradish. Blend parsley, nuts, and horseradish with the rest of the oil; season with salt and pepper. Place half of the mixture on a sheet of aluminium foil and place the tenderloin atop. Place the rest of the parsley blend atop the tenderloin and cover with another sheet of foil. Cook the tenderloin in the oven at 200 C for 35 minutes.

Make the salad:
Rinse the spinach and lettuce. Let the spinach drip dry and pluck the lettuce into small pieces. Cut up the cabbage very finely. Blend salt, pepper, vinegar, oil, and sugar together and toss the spinach, cabbage, and lettuce in the dressing.

Make the carrot tart:
Wash the carrots and split them lengthwise. Cut the shallot into wedges. Heat up a small pan with oil and butter. Place the carrots and shallot in and cook for 2 minutes. Add honey and cider vinegar and let it caramelize a bit. Turn the heat off after 2 minutes; add salt and pepper. Place the puff pastry beside each other and press them together well. Place the pastry over the pan, seal well, and trim any excess dough off. Place the pan in the oven for 15 minutes, or until the pastry is golden (it’s done at the same temperature as the tenderloin and can even go into the oven with the tenderloin.) Let sit for 2 minutes, and turn out onto a plate. Sprinkle feta atop, as well as grated lemon rind, chopped parsley, and chopped toasted walnuts.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s