Recipes with Tenderloin

Marinated pork tenderloin with green sauce 02

Mix the marinade and put the meat in. Let it cool for 6-12 hours. Place the meat on a grid over the pan, sprinkle with a little salt (marinade is salty). Step the meat at 225gr. For 15 to 20 min. Stir the sauce together, taste it, serve the meat cut into th

The tenderloin pot

Cut tenderloin in tern, brown meat, add danablu, cream, creme fraice and garlic. Season well with oregano, salt and pepper. Served with rice.

Fully filled Mørbrad a la Thorshøj

Heat the oven 200 degrees. Fill the tenderloin and make a slice in the side of it without cutting. Feed the pesto and olives on it. Season with salt and pepper.Wrap the serranoskink around the tenderloin. You can sneak it if you think it is necessary. Pour it

Creamy sirloin

One removes tendons and barriers from the darkness, cutting it into slices, maybe 4 cm wide. Then put salt and pepper on and 2 tablespoons of peppers. You brush them in some butter when they are fried on both sides. The bread must peel a little over the sau

Stuffed sirloin 03

The black bread is hollow with the shaft of a stew that is stabbed into the wide end of the tenderloin and drilled to the tip of it. Apples and scallops are filled in the tenderloin. The dark brown brune in the fat. The water is added together with water. Mois

Tenderloin Africana

Prepare the rice according to the package instructions. Grate the shell at limefrugten. Trimmings Tenderloin and cut the meat into bite-sized pieces. Melt the fat in a frying pan. Sprinkle karryen in the Pan and let the roast by even heat for approx. 30 sec.

Tenderloin a la Inge ´

One onion rives and meat cut into so small cubes about the size of a small fingernail. Both Sauté in a pan. Now add the curry powder, paprika, HP sauce, ketchup and cream. Let it all simmer for about 15 minutes, small In the meantime, boil the rice, so

Mørbradbøf m/mustard-tarragon

cut the tenderloin into steaks. Mix the strong and French mustard and butter steaks with it, then sprinkle them with Tarragon and fry them in the butter. They must not be too tørstegte, so they are done well they are spongy, marten to press them with a finger.