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Pork Tenderloin with Root Vegetables and Rosmary

Svinemørbrad med Rodfrugter og Rosmarin

Pork Tenderloins and Root Vegetables are old staples of the Danish diet. Try this delicious, hearty traditional Danish recipe.

Serves 4


  • 1 lean Pork Tenderloin
  • 1 pound jerusalem artichokes
  • 4 parsnips
  • 2 parsley roots
  • 2 hard pears
  • 1 fennel
  • ½ a bottle of white wine
  • 4 ounces chicken stock

Garlic Marinade

  • 4 crushed garlic gloves
  • Juice from one lemon
  • 1 shredded lemon peel
  • 4 ounces olive oil
  • 3 tablespoons fresh chopped Rosmary
  • Salt and Pepper


  • Trim the fat and tendons from the Pork Tenderloin and cut into 1 inch thick steaks
  • Mix all the ingredients for the garlic marinade
  • Turn the steaks in the marinade, and let them rest in the fridge for 1 hour
  • Clean the jerusalem artichokes and cut them into thin slices
  • Peal parsley roots and parsnips, and cut into cubes
  • Wash the Fennel and cut into cubes
  • Peal pears and remove the cores. Cut them into boats
  • Place all vegetables and pears in ovenproof dish
  • Add chicken stock and white wine
  • Place the Pork Tenderloin Steaks on top, and pour the remaining garlic marinade on top.
  • Place in preheated oven 400 degrees Fahrenheit for 30 minutes
  • Serve directly from dish

We recommend you serve this dish with a Frence Stick (French Bread).

LastUpdate: 2015-04-21 10:27:34