Grilled Pork Tenderloin with Aquavit Seasonings (Snapse Krydret Svine Mørbrad)

Grilled Pork Tenderloin with Aquavit Seasonings (Snapse Krydret Svine Mørbrad)

  • ·2 teaspoons caraway seeds
  • ·2 teaspoons coriander seeds
  • ·2 teaspoons fennel seeds
  • ·1 teaspoon cumin seeds
  • ·1/2  bay leaf
  • ·1/2 teaspoon salt
  • ·1/2 teaspoon freshly ground pepper
  • ·2 teaspoons chopped fresh dill
  • ·2  pork tenderloins, trimmed, (about 1 pound)
  1. Combine caraway, coriander, fennel, cumin and bay leaf in a spice grinder or clean coffee grinder; process to a fine powder. Add salt and pepper.
  2. Place 2 tablespoons of the spice rub in a small bowl. Combine the remaining rub with dill in another small bowl.
  3. Place 1 tenderloin on a piece of plastic wrap. To butterfly it, hold your knife parallel to the cutting board and slice through the meat to within a half inch of the opposite side. Open like a book. Cover with more plastic wrap and gently pound with a mallet or heavy skillet to 1/2-inch thickness. Repeat with the second tenderloin.
  4. Spread half of the dill-spice mixture down the center of each flattened tenderloin. Roll the pork, jelly-roll style, to create 2 long cylinders; tie kitchen string around each in several spots to keep them rolled. Rub all over with the reserved (no-dill) spice rub. Cover with plastic wrap and refrigerate for at least 30 minutes or up to 6 hours.
  5. Preheat grill to medium-high or preheat the broiler.
  6. Oil the grill rack (if broiling, line a broiler pan with foil and oil the foil). Grill or broil the tenderloins, turning several times, until just cooked through and an instant-read thermometer inserted into the center registers 145ºF, 14 to 18 minutes.
  7. Transfer the tenderloins to a clean cutting board, tent with foil and let rest for 5 minutes before carving into 1/2-inch slices.

Tonight, I’m serving with green beans, l green salad and fruit compote.

Braised Steak with Red Wine and Rosemary

Braised Steak with Red Wine and Rosemary

  •  1 16-ounce beef steak (your favorite cut, I’m using NY Strips)
  • 2 tablespoons butter or clarified butter
  • 4-6 cloves garlic, chopped fine
  • 1 branch of fresh rosemary, plus more to garnish
  • 1 cup red wine, any will do
  • sea salt and freshly ground black pepper, to taste
  1. Pre-heat the oven to 300°F.
  2. Generously season the steak with the sea salt and freshly ground black pepper as it suits you.
  3. Heat two tablespoons of butter or clarified butter in a cast-iron skillet over a very hot flame.
  4. Sear the steak in the hot fat about one minute on each side.
  5. Remove the skillet from the heat and add garlic and fresh rosemary needles.
  6. Deglaze the skillet with red wine.
  7. Place the skillet in oven for about ten minutes, longer if you prefer well-done steaks and less if you prefer a rare steak.
  8. Serve with pan juices, garnished with additional rosemary

Tonight, I am serving with roast fingerling potatoes and fresh green salad and Fruit Compote.