Kro Pork Medallions

 Kro Pork Medallions

In Denmark a Kro is an inn which offers not only lodging but also meals.    Some Kro's are just inns, whereas others offer meals which can be, like many restaurants, either really good or just so so.   Many years ago I was lucky enough to taste this dish.   My cousin got the recipe from a Kro they liked to go to from time to time, and she recreated it.

Well, I was young then, but not a dummy.   I wrote down the recipe, and somewhere in the process of living, I managed to misplace it. 
Hey, you move a couple of times, put stuff in storage, it's easy to lose stuff.  I'm still searching for some stuff I know I had.  Oh well, one of these days, I'll find it or not.

In the meantime, I was looking for my mom's recipe for Asier a few weeks ago, and guess what I found instead.  A whole file full of recipes, that I'd collected to use in the cookbook I knew I was going to write sometime in the future. 
So,when I read it again, my mouth started to water and I knew I had to make it.  Could not find tenderloin that wasn't already seasoned, so I got a nice piece of loin instead, and that was alright.   And I found some nice red grapes, on sale so I used them as well.   I think green grapes do work better, at least visually.

I made this last week, and you know, it was as good as I remembered it to be. 

This really is a quick and easy meal, and you can get the rice on and let it cook while the meat is simmering.  

 I really enjoyed my meal, I even remembered to take pictures of it.    (and best of all, there were leftovers, so I threw them in the freezer for lunch in the future.  )

yield: 4-6 servingsAuthor: Sid's Sea Palm Cooking (adapted from my cousin's recipe)print recipe

Kro Pork Medallions

prep time: 10 MINScook time: 15 MINStotal time: 25 mins

This is a dish my cousin made for me many years ago. Pork lends itself so well to fruits and vegetables and this is a nice blend of both. Served with rice it's also company worthy.

INGREDIENTS:

• 1 whole pork tenderloin (about 2 pounds) cut into medallions (I used a Loin cut this time)
• 2 tomatoes, cut into eights
• 1 large onion, quartered and then cut again into eights (I think you could also use small onions here)
• 1 1/2 cups water (you can also use some pork or chicken stock here as well)
• 1 lb.  seedless green grapes, cut in half
• salt and pepper to taste
• 1 teaspoon Savory
• 1/2 tsp. Marjoram
• 1 tablespoon Olive Oil
• 1 tablespoon butter
• 1 tablespoon cornstarch mixed with 2 tablespoons water

INSTRUCTIONS:

1. Heat olive oil and butter in a skillet til hot, then brown the pork medallions in small batches, setting them aside to rest while you brown the rest. Add water to pan, and scrape up all the little bits of browned goodies at the bottom.  Add the meat,  and let simmer for about  ten minutes.  Next up, add the onion, and simmer an additional ten minutes, then add the tomatoes and let cook another 5-7 minutes.   Thicken the sauce with a little cornstarch and water slurry, then add the grapes and bring to a simmer.    Simmer a couple of minutes and dish this up with some rice, either white or brown. This really is a quick and easy meal, and you can get the rice on and let it cook while the meat is simmering.

All recipes and their respective images are either original or adapted and credited, and are all the sole property of Sid's Sea Palm Cooking © 2011-2020, with all rights reserved thereof.

This recipe and many more Danish Recipes are in my cookbook Hygge- Danish Food and Recipes Dansk Mad og Opskrifter til et Hyggeligt Hjemme, available on Amazon. Also available as an ebook.

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