“Norse” pork roast – speculative recipe – This is the kind of thing that a cook would do with ingredients and equipment that is to hand. Crockpots are the modern equivalent of stone or ceramic crocks set in/by the fire to slow cook. All of these ingredients would have been available at least in the southern Norse lands.
The fresh herbs were put in as whole sprigs…..
- 1 can beer
- 6 cloves garlic
- 3 teaspoons fresh thyme, (measure after stripping from stems)
- 3 teaspoons fresh summer savory (subbed parsley)
- 3 teaspoons fresh rosemary, (measure after stripping from stems)
- 1 tbsp mustard
- 1 TBSP dried horseradish
- 2-3 tbsp salt
To make marinade/cooking liquid
- Pour beer into a fridge container.
- Crush garlic into it.
- Strip thyme, measure, dump in.
- Chop savory and dump.
- Crush mustard seed and dump.
- Add rosemary, horseradish and salt.
- Shake all this well, (not the onion, leeks and pork), letting the beer foam and subside, and put into the fridge overnight.
- If you will want extra liquid for side dishes/reheating, and you have a large enough crockpot, double or triple the amounts above!
- 1 stick butter
- Pork tenderloin, 2-2 ½ pounds
- 1 large leek
- 1 large onion
- Put butter into a small slow cooker. Turn it on high and let it melt.
- Swish around the cooker.
- Add pork.
- Chop leek and onion, fairly small and dump over pork.
- Pour the beer marinade over all and let cook for several hours until internal temp reaches 165-170.
- Serve hot with the pan drippings on the side. It is much easier to slice when stark cold, though! If you want neat slices, do this the day before, then re-heat in the cooking liquid, basting well to be sure it doesn’t dry out.
- If you have time, you can cook some of the liquid with barley for a side dish, once the roast is done and resting. (1/3 cup barley to 1 cup liquid – 20 minutes in the microwave).
Page created and published 5/21/22 (C)M. Bartlett
Last updated 5/21/22