The whole Scandinavian lifestyle seems to be growing more and more popular in recent years and food is no exception. Lots of seafood and different methods of preservation are to be expected, but Trina Hahnemann, author of The Nordic Diet, is trying to give voice to the lighter side of Scandinavian cuisine. This dish is light, but still warming, and depending on accompaniments it would be just as comfortable in summer as it is in winter.
Before I moved to England, I don’t think I had ever heard of elderflower. But they love it over here and make it into a bunch of different things like jellies, cordial and wine. I’m usually not one for floral flavors, but with the anise flavor of the fennel, the acidity of the wine and the sweetness of the elderflower and fennel all complementing the tender, caramelized pork it was like a symphony.
If you’re having it in winter as we did, roasted potatoes or celery root (celeriac) purée will go beautifully. If in spring or summer, maybe some fresh spring peas or a take on a remoulade with fresh matchsticks of celery root (celeriac) in a warm lemon and shallot vinaigrette rather than a mayonnaise-based dressing.
This is a delicious and impressive dinner fit for a week night or for company, in summer or in winter. Test out Scandinavia’s culinary waters with this one and I guarantee you won’t look back.
Bon appetit!
Recipe adapted from The Nordic Diet by Trina Hahnemann
Serves 2-4 depending on the size of your tenderloin.
1-2 Pork Tenderloins, sliced into 1″ thick pieces and flattened with a rolling pin or heavy pan to about 1/2″ thick
1 Tbsp Fennel Seeds, toasted and crushed in a mortar and pestle
2 Tbsp Olive Oil, divided
2 large Fennel Bulbs, sliced into 1/4″ slices
1 large Onion, sliced into 1/4″ slices
Thyme leaves
2 Bay Leaf
1 cup of White Wine
1 cup of Elderflower Cordial
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1. Coat the pork pieces in fennel seeds and season with salt and pepper.
2. Heat half the oil in a large frying pan over medium high heat and brown the pork on each side, about 2-3 minutes per side.
3. Once brown, remove the pork and set aside to rest.
4. Add the remaining oil, fennel and onion to the pan with the thyme and bay leaves and sauté until just beginning to soften, about 10 minutes.
5. Deglaze the pan with the wine scraping up any brown bits, then add the elderflower cordial and bring to a simmer.
6. Simmer until the liquid is reduced by half, about 20-25 minutes.
7. Add the pork back to the pan, nestling it into the fennel and onion, and cook for a further 5-10 minutes until the pork is cooked through.
Looks delicious! Happy New Year!
Happy new year to you too!
Such a delicious combination of flavours from the roast and mash, to elderflower cordial and fennel seeds. I love unusual pairings and the way they challenge my tastebuds.
Pork and fennel are amazing partners, but the elderflower was really surprising!
Grandma was fascinated with the elderflower. We looked up images of it and seems it’s used mostly in drinks.
Yeah, that’s mostly how they use it over here. Drinks and jelly. You might be able to find the cordial it in BevMo though because people put it in cocktails. It tastes really good with champagne!
Wow, this looks and sounds tasty! We are big fans of both pork tenderloin and fennel!
The pictures don’t do it justice, but it was an incredible combination.
This looks delicious! Interesting use of elder flower. I too need to learn how to use this.
Thanks for teaching me about elderflower. When I was on the ski patrol we drank homemade elderberry wine – I think that’s different.
I think so too, but maybe it’s the flower of the elderberry bush?
Yes. We gathered them in the mountains around the ski resort. In those days I didn’t think much about cooking.
But you’re making up for that now – and probably have a few less hangovers too!
I agree — the flavors all went together so well! I also love the floral notes of elderflower, so this whole dish was right up my alley.
Thanks for checking out my post! I loved seeing your version too.