Easter vacation has started in Denmark. All the school children are free from school and don’t have to start before next Tuesday. Many people have free and Thursday, Friday, Easter Sunday and Monday most of the stores and supermarkets are closed. When I first came to Denmark in 1968, all the stores, supermarkets, restaurants, cinemas were closed. There was nothing on the television if it didn’t show religious films. So, what do people do. Those people who have sommer houses, spend the five day holiday there and invite friends and family they haven’t seen over the long winter to dinner and lunch This is a nice dinner. The meat should be marinated 24 hours. Always throw the marinate away. If you have an old recipe with a marinate, people would use the marinate to cook in. This is not recommended.
Marinated Pork Tenderloin with Parsley Filling and Parsley Sauce
2 pork tenderloins (1½ -13/4 lbs. total) trimmed of fat
1 cup dry red wine
4 garlic cloves, smashed
4 fresh thyme sprigs
1 cup coarsely chopped onion
½ cup coarsely chopped celery
1 tbsp. black peppercorns
1 cup chopped parsley for filling tennderloins
2 tbsp. oil for browning tenderloins
1 cup fresh flat-leaf parsley leaves
1 garlic clove, smashed
1-2 tbsp. oil 2 tbsp. capers
½ cup extra virgin olive oil
3 anchovy fillets
1 tbsp. freshly squeezed lemon juice
butter for frying meat
1 cup of chopped parsley
To make marinate, combine all the marinade ingredients in a medium bowl. Place meat in a large resealable plastic bag and pour marinate into bag with pork and seal. Chill, turning occasionally, for at least 4 and up to 24 hours.
To fill tenderloins, pat dry the meat with a paper towel. Using a long, thin sharp knife parallel to work surface and beginning along one side, cut 1 inch the middle of tenderloin. Continue slicing inward, pulling back the meat with your free hand and unrolling the meat so it lays flat on the work surface. Season with salt and pepper and scatter parsley over meat. Roll pork into a tight cylinder. Tie roast securely with kitchen twine in 1½ inch intervals.*
Preheat oven to 425°F.
To brown the meat, heat butterl in a large frying pan and brown the meat on all sides. Place an instant-read thermometer in the meat and place in an ovenproof pan or skillet. Roast 25-30 minutes or until thermometer reads 145°F.
To make parsley sauce, combine all the ingredients except the lemon juice in a blender and puree until smooth. Just before serving, whisk in the lemon juice.
To serve, let the meat rest 5-10 minutes before slicing. Arrange slices on 4-6 warmed plates and serve with potatoes of your choice. Set the sauce on the table so each guest can take as much or as little as they wish.
*Loop the free end of a ball of string round the end of the meat and tie a knot. Without cutting the string, make successive loops at 1½ inch intervals along the meat. tighten each loop by pulling the string as you go. Secure by bringing the string under the entire length of the meat and knotting the free end.