Viking Feast!

      I am completely addicted to the show Vikings on History Channel. It made me think about their culture and of course the food that they eat. Though the thought of roasting a felled beast on a spit that I have killed with my bare hands seems tempting enough. The legality of carrying weapons and hunting in Fairmount park may be questionable. However, I did find an interesting Scandinavian recipe in Food & Wine. Since I have no idea where to buy elderflower cordial and wanted to keep it simple I read you can substitute it for elderflower syrup found at Ikea. I also felt that the pork would benefit from brining. Also, fried baby potatoes with dill and fennel fronds with go really well with this dish.

 Pork Tenderloin braised with Elderflower and Fennel

2 tablespoons canola oil
2 pork tenderloins (12 ounces each), sliced crosswise 1 1/2 inches thick and lightly pounded
1 teaspoon fennel seeds, chopped
1 teaspoon cracked black peppercorns
Salt
2 fennel bulbs—cored and thinly sliced
1 large onion, halved and thinly sliced
1 1/2 cups dry white wine
1/2 cup elderflower cordial
5 thyme sprigs
2 bay leaves

*I think this will actually be better with a whole tenderloin and sliced after cooking. Brown it first then bake wrapped in foil for 15-20 minutes a pound @ 400 degrees. It should be around 137 degrees at the thickest part. It will continue cooking as it rests.  Allow to rest for 15 minutes still wrapped in foil.

Brine Pork

Brine 1 quart per pound.

2 cups water

¼ cup Salt

2 Tbs sugar

1 Tbs peppercorns

1 Sprig of Thyme

1 Bayleaf

2 cups orange juice

Bring water, salt, sugar, peppercorns, sugar, thyme, and bayleaf to a boil. Stir until salt dissolves and cool to room temperature. Pour mixture and orange juice into a liquid tight container with the meat. Refrigerate 1 hour. DO NOT OVER BRINE!

Rinse meat under cold water after brine.

Dry meat with paper towels.

 Coarsely grind or crush peppercorns,
fennel seeds and salt.

Sprinkle the pork with the fennel seeds and peppercorns and season with salt.

In a skillet, heat 1 tablespoon of the oil.

Add the pork to the skillet and cook over high heat, turning once, until lightly browned, 5 minutes.

Transfer the pork to a plate.

Add the remaining 1 tablespoon of oil to the skillet. Add the sliced fennel and onion;

scrap up the bottom. cover and cook over moderate heat, stirring occasionally, until softened, 7 minutes.

Add the wine, cordial and herbs and cook until the liquid is reduced by half, 5 minutes.

Return the pork and any accumulated juices to the skillet. Cover and simmer over low heat until the pork is cooked through, 10 minutes.

Discard the herbs and serve w/ potatoes and a nice iced mug of elderflower cordial in seltzer water. YUM!

Baby Potatoes w/ dill and fennel fronds

Boil potatoes in salted water until you can pierce with fork.

 

Drain potatoes.

 

Fry potatoes on medium in half butter and half olive oil. Season with salt and pepper. Added chopped up dill and fennel fronds when potatoes are browned.