Baked-in Christmas tenderloin with cherry butter sauce
Baked-in Christmas tenderloin with cherry butter sauce and kale salad.
Preparation time
1 hour
Ingredients
For 6
1 large pork tenderloin, trimmed, approx. 600 g
1 tsp fine salt
20 g butter
Dough
4 Danish “teboller” or buttermilk buns*
2 tsp ground cinnamon
1 tsp ground cloves
2 tsp ground ginger
70 g butter, softened
Sauce
40 g butter
1 jar pickled cherries, 350 g
1 small lemon, unwaxed
Kale salad
300 g raw kale
2 large apples, 300 g
1 large lemon
1 tbsp sugar
Method
1. Remove the silvery membrane from the tenderloin if necessary.
2. Rub with salt and set aside.
3. Crumble the bread and mix in the spices
4. Knead with 70 grams soft butter until it becomes a dough.
5. Pat the tenderloin dry with a piece of paper towel.
6. Brown the tenderloin for 1 minute on 4 sides in 20 grams of butter at medium heat. It should sizzle.
7. Roll out the dough on a floured board to a size that fits the length and circumference of the tenderloin.
8. Heat the oven to 200 degrees.
9. Wrap the tenderloin in the dough.
10. Insert a roasting thermometer sideways into the centre of the meat.
11. Bake in the middle of the oven for approx. 20 mins until the dough is golden and crispy and the tenderloin has a core temperature of 62-65 degrees.
12. Melt 40 grams butter in a pan and allow to brown.
13. Rinse the lemon, grate the rind and then squeeze the juice.
14. Add the pickled cherries, lemon rind and juice to the butter.
15. Cook the sauce through, reduce the heat.
16. Rinse the kale and remove any ribs.
17. Rinse the apples, remove the core and cut into thin wedges.
18. Squeeze the juice from the lemon, add sugar and taste.
19. Toss the kale and apples in the dressing.
20. Serve a slice of the baked tenderloin with the sauce and kale salad.
*”Tebollerne” or buttermilk buns can be replaced by other types of rolls or buns. Stale rolls/buns are fine for the purpose.
Energy distribution
Nutritional content per person (approx. 350 g of the dish):
Energy: 2226 kJ (530 kcal)
Protein: 28 g
Carbohydrate: 53 g
Fibre: 7 g
Fat: 22 g
Nutritional content per 100 g:
Energy: 637 kJ (150 kcal)
Protein: 8 g
Carbohydrate: 15 g
Fibre: 2 g
Fat: 6 g