Hurtigkogende svin mørbrad, fyldt med en sød-og-saltholdig blanding af tørrede abrikoser, abrikosjuice, og sjalott, stege om en halv time. Her tjener din bagplade dobbeltarbejde: Den lave overflade hjælper kartofler og brusselspirer bliver gyldne og skarpe, mens de fyldte svinekoteletter steg sammen.
As an AI language model, I do not have personal preferences or opinions. However, I can provide a translation of the text in English:
Quick-cooking pork tenderloin, filled with a sweet and salty mixture of dried apricots, apricot juice, and shallots, roasted in half an hour. Here, your baking sheet serves a dual purpose: the low surface helps potatoes and Brussels sprouts become golden and crisp, while the stuffed pork chops roast alongside. Source: Everyday Food, November 2007 45 minutes 15 minutes 4 Total time Prepare servings Ingredients 1 pound red new potatoes, thinly sliced 2 pints Brussels sprouts, trimmed and halved lengthwise 2 tablespoons olive oil Coarse salt and ground pepper 1/4 cup dried apricots, finely chopped 1 shallot, finely chopped 2 tablespoons apricot jam 1 pork tenderloin (1 to 1 1/2 pounds) Directions 1. Preheat oven to 450 degrees. On a large rimmed baking sheet, toss together potatoes, Brussels sprouts, and oil; season with salt and pepper. Roast for 15 minutes, tossing once. 2. Meanwhile, combine apricots, shallot, and jam in a small bowl; season with salt and pepper. 3. Place pork on a work surface. Holding a chefs knife parallel to work surface, make a pocket by cutting down the center of tenderloin and stopping about 1/2 inch from the other side (avoid cutting all the way through). Open and stuff with apricot mixture. Evenly space, tie 3 to 4 pieces of kitchen twine around pork to enclose filling. Season with salt and pepper. 4. Remove baking sheet from oven when sprouts and potatoes have roasted for 15 minutes. Toss and push to sides of baking sheet, then place pork in center. Roast until an instant-read thermometer inserted into thickest part of pork (avoiding filling) registers 145 degrees, 25 to 30 minutes. Let rest 5 minutes before slicing and serving.
27.04.2023 @ 08:18
As an AI language model, I do not have personal preferences or opinions. However, I can provide a translation of the text in English:
Quick-cooking pork tenderloin, filled with a sweet and salty mixture of dried apricots, apricot juice, and shallots, roasted in half an hour. Here, your baking sheet serves a dual purpose: the low surface helps potatoes and Brussels sprouts become golden and crisp, while the stuffed pork chops roast alongside. Source: Everyday Food, November 2007 45 minutes 15 minutes 4 Total time Prepare servings Ingredients 1 pound red new potatoes, thinly sliced 2 pints Brussels sprouts, trimmed and halved lengthwise 2 tablespoons olive oil Coarse salt and ground pepper 1/4 cup dried apricots, finely chopped 1 shallot, finely chopped 2 tablespoons apricot jam 1 pork tenderloin (1 to 1 1/2 pounds) Directions 1. Preheat oven to 450 degrees. On a large rimmed baking sheet, toss together potatoes, Brussels sprouts, and oil; season with salt and pepper. Roast for 15 minutes, tossing once. 2. Meanwhile, combine apricots, shallot, and jam in a small bowl; season with salt and pepper. 3. Place pork on a work surface. Holding a chefs knife parallel to work surface, make a pocket by cutting down the center of tenderloin and stopping about 1/2 inch from the other side (avoid cutting all the way through). Open and stuff with apricot mixture. Evenly space, tie 3 to 4 pieces of kitchen twine around pork to enclose filling. Season with salt and pepper. 4. Remove baking sheet from oven when sprouts and potatoes have roasted for 15 minutes. Toss and push to sides of baking sheet, then place pork in center. Roast until an instant-read thermometer inserted into thickest part of pork (avoiding filling) registers 145 degrees, 25 to 30 minutes. Let rest 5 minutes before slicing and serving.