Ingredients
-
1 pound pork tenderloin
-
1/4 cup apple schnappsor apple juice
-
1 sheet frozen puff pastry
-
3/4 cup mincemeat
-
1/2 cup pecanschopped
-
1 cup Beef Broth
-
1/2 tsp Kitchen Bouquet
-
1/4 tsp Salt
-
1/4 cup whipping cream
-
1/8 tsp black pepper
-
1 tbsp cornstarch
Directions
This dish was inspired by the British Beef Wellington. Instead of beef, Indbagt mørbrad consists of pork tenderloin covered in minced pork. The minced pork is first layered on the rolled-out puff pastry, the pre-fried pork tenderloin is placed on the top, and it is all rolled up together just like a beef wellington. Once baked, the dish is served potatoes, drizzled with melted butter, and a mushroom or brown gravy. This is something that is served to wow your guests, not just for a typical Sunday meal.
Preparation:
- Place the pork tenderloin on a rack in a shallow roasting pan. Insert a meat thermometer. Roast in a 425 degree F oven for 30 minutes or until the meat thermometer registers 140 degrees F. Transfer the pork tenderloin to a dish. Cover and chill for only 10 minutes. (Don’t chill any longer.)
- Meanwhile, stir schnapps or apple juice into a roasting pan. Stir to loosen browned bits from the bottom of the pan. Transfer to a small saucepan. Set aside.
- Pour sauce on warm plates. Slice pork and arrange slices on the sauce. Makes 6 servings.
