leave your inhibitions at the door
We’ve been doing some remodeling work here at Casa de Hedonist and part of that included built-in cabinetry in three different rooms. We were going for sleek, modern looks but wanted to make sure we had enough money left over to buy booze or, you know, food and electricity. So you know what that means?
Why is Ikea hell? First off, there aren’t that many of them. There’s only one in Michigan and luckily it’s only about 25 minutes away. Outside of that one, the four next closest ones are 250 miles away. And when you get there, it’s always completely packed at all hours. They can seriously take the Starbucks approach and open one on every block.
And while you’re fighting the crowds, you have to figure out if you’re getting the Gnosjo, Akurum, Framsta, or any other of the completely unpronounceable product names. I’m sure all those names translate to “chump who can’t afford furniture that’s already assembled.”
At first I wasn’t too keen on paying for someone to put them together, but now I’m grateful someone else had to deal with the instructions that were drawn by a Swede schooled in minimalism with a minor in surrealism. And I let them deal with the multiple trips back to get missing parts and hardware.
So I thought I’d celebrate the project’s completion by making something Swedish. And of course, being this blog and all, it had a high probability of including pork – Svinemorbrod.
Although I’m not entirely sure Svinemorbrad is specifically Swedish. When I Google it, all references are to a Danish dish, but it’s different than this. Let’s just go with Scandinavian and say I’m close enough.
Svinemorbrad – Pork Tenderloin with Caramelized Onions
I cut out this recipe out of Saveur many years ago. It was stuck in a folder and it always got passed up for something else. Though after making it, I’m going to make sure I put it in the rotation. It’s terrific.
7 Tbsp butter
2 Tbsp vegetable oil
4 yellow onions, peeled and sliced
1/2 cup plus 1 tbsp. flour
Freshly ground black
1 lb. pork tenderloin, cut into 1 “- thick medallions
1 cup heavy cream
1 – Preheat oven to 200°. Melt 4 tbsp. of the butter and 1 tbsp. of the oil together in a large skillet over medium-high heat, add onions, and cook, stirring often, until deep golden brown, 15–20 minutes.
Season to taste with salt. Transfer half the onions to a large baking dish and the remaining half to a small bowl.
2 – Melt the remaining butter and oil together in same skillet over medium-high heat. Season 1/2 cup of the flour with salt and pepper, then lightly dredge pork and brown in skillet, 2–3 minutes per side. Put pork on top of onions in dish and scatter reserved onions on top of pork. Cover dish and keep warm in oven.
3 – Pour off fat from skillet, then heat skillet over medium-high heat. Whisk the remaining flour and 1 1/2 cups water together in a bowl until smooth, add to skillet, and cook, whisking and scraping browned bits stuck to bottom of skillet, until slightly thickened, 4–5 minutes. Add cream, season to taste with salt and pepper, and boil for 1 minute.
Strain sauce over the pork and onions in dish.
4 – Serve pork and onions with hot boiled new potatoes, if you like, passing gravy boat of sauce at the table.
Do you have any Ikea hell stories?