An autumn dinner – Stuffed Pork Tenderloin and Carrot Soup

No.139

Autumn colors by the lake

Autumn colors by the lake

It has been such a good weather over here this year and we are enjoying sunny days in September. Usually it rains in this time of the year but it has been a beautiful autumn season and I am so glad. As the days getting chilly I appreciate warm dishes, specially a bowl of good soup will be nice to warm me up. My daughter absolutely loves it when I make her a carrot cream soup.

Autumn soup of carrot cream
Autumn soup of carrot cream

Rie’s Carrot Cream Soup (for 4 people) 
Carrot, large, locally produced            3
Onion                                                    1/2
Chicken Consomme cube                    1
Water
Butter                                          2 table spoons
Heavy cream (matfløte in Norwegian)   1/3〜1/2 cup
Milk                        1/4 cup
Salt, white pepper, sugar
Toppings: croutons, dried estragon

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1. Wash, peel and cut carrots into small pieces. Cut onion into small pieces.
2. Put the vegetables in a pan and fill with enough cold water to cover just over the top of the vegetables to cover them. Add a pinch of salt and a tea spoon of sugar and a consommé cube.
3. Cook over medium-high heat until the vegetables are very tender.
4. Reduce heat to medium and cook for 5 minutes.
5. Reduce heat to low. Using a handheld blender make a smooth puree.
6. Add butter, heavy cream and milk.
7. Warm it up. Season with salt and pepper.
8. Serve with some croutons and dried estragon.

————–

Autumn is the season of harvest and autumn is the season of roasting!
What about stuffing a good pork tenderloin and slow-roast in your oven? I love the peaceful Saturday when something is cooking in my oven and it smells wonderful in the house. I sit down and enjoy a good book or music on an autumn day…

Stuffed Pork Tenderloin with Potato and Pearl Onions 
Pork tenderloin          1
Potato, middle size    2
Pickled pearl onions  8
Bacon                        8 – 10
Rosemary, dry          2 tea spoons
Garlic                        2 small cloves
Fresh thyme
Red wine                     1/2 cup
Salt and pepper

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1. Put the pork tenderloin on a cutting board, pat with a kitchen paper towel to dry and trim the silver skin off. Silver skin is a white membrane on a pork tenderloin. It is recommended to remove it otherwise the loin will shrink and toughen when heated. Then cut and flatten out the pork tenderloin.

Peel potatoes and cut into small pieces.Mix with pearl onions, rosemary, salt and pepper.

Place the meat on your cutting board with one long side close to where you are standing and sprinkle salt and pepper on both sides of the meat. Place the potatoes and pickled pearl onions on the meat but leave out 2 cm from the top and the bottom sides. Roll it from the side closest to you carefully enclosing the potato mix in the meat (use your fingers!)  Wrap with bacon.

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Tie with kitchen twine. Place fresh thyme and bay leaf and slow cook in the oven, while I made a sauce with red wine and juice from the meat. Season with salt and pepper. (Adjust salt according to the saltness of the bacon)

2. Roast it in the oven 150℃ for 1 hour first with an aluminum foil over it. Then you take off the foil and put the temperature up to 200℃ and let the bacon gets nice and crisp for about 15 minutes, then turn the heat down again to 130℃, pour red wine and let it slow cook again for 30 min or so. It depends on the size of the meat, please adjust.

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Let it rest for 10 minutes and cut.

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Bon appetite!

xxx Rie

This post is participating in the contest in Norway “Matstreif fyller 10år, lag et festmåltid med norsk lokalmat”

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