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)
- 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.
- Place 2 tablespoons of the spice rub in a small bowl. Combine the remaining rub with dill in another small bowl.
- 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.
- 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.
- Preheat grill to medium-high or preheat the broiler.
- 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.
- 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
- 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
- Pre-heat the oven to 300°F.
- Generously season the steak with the sea salt and freshly ground black pepper as it suits you.
- Heat two tablespoons of butter or clarified butter in a cast-iron skillet over a very hot flame.
- Sear the steak in the hot fat about one minute on each side.
- Remove the skillet from the heat and add garlic and fresh rosemary needles.
- Deglaze the skillet with red wine.
- Place the skillet in oven for about ten minutes, longer if you prefer well-done steaks and less if you prefer a rare steak.
- Serve with pan juices, garnished with additional rosemary
Tonight, I am serving with roast fingerling potatoes and fresh green salad and Fruit Compote.