Apple-cinnamon-red cabbage with pork tenderloin and croquettes

Name: Apple-cinnamon-red cabbage with pork tenderloin and croquettes
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 Head Red cabbage (about 1 kg); 2 Onions; 2 TABLESPOONS clarified butter; 100 ml Vegetable broth; 100 ml dry red wine; 2 Bay leaves; 1 Cinnamon stick; 2–3 Cloves; 8 TABLESPOONS Wine vinegar; 4-5 Tbsp Sugar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 600 g Pork tenderloin; 6 discs Bacon; 2-3 TABLESPOONS Oil; 1 small potato; 175 g chunky apple compote (glass); 1 (450 g) Bag of frozen potato croquettes; 1 TABLESPOON dark sauce thickener; 7-10 Tbsp wooden skewers; 7-10 Tbsp Aluminium foil

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 Head Red cabbage (about 1 kg)
2 Onions
2 TABLESPOONS clarified butter
100 ml Vegetable broth
100 ml dry red wine
2 Bay leaves
1 Cinnamon stick
2–3 Cloves
8 TABLESPOONS Wine vinegar
4-5 Tbsp Sugar
7-10 Tbsp Salt
7-10 Tbsp Pepper
600 g Pork tenderloin
6 discs Bacon
2-3 TABLESPOONS Oil
1 small potato
175 g chunky apple compote (glass)
1 (450 g) Bag of frozen potato croquettes
1 TABLESPOON dark sauce thickener
7-10 Tbsp wooden skewers
7-10 Tbsp Aluminium foil

Directions

1
Clean the red cabbage, quarter it and cut out the stalk. Peel and chop the onions. Cut cabbage into fine strips. Heat lard in a pot. Fry the onions in it. Add red cabbage, 100 ml stock, red wine, bay leaf, cinnamon and cloves.
2
Season with vinegar, sugar, salt and pepper and simmer covered for about 50 minutes. 30 minutes before the end of the cooking time, wash the meat and pat dry. Season with salt and pepper. Wrap bacon slices around the meat and fix with wooden skewers.
3
Heat 1 tablespoon of oil in an ovenproof pan and fry the meat for 3-4 minutes. Cook meat in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 12-15 minutes.
4
Peel, wash and finely grate 1 potato. Fold the grated potato and apple compote into the red cabbage, season again with salt, pepper and sugar. Simmer further. Heat 2-3 tablespoons of oil in a large frying pan.
5
Spread out deep-frozen croquettes in the pan. Bake at medium heat according to the desired degree of browning, shaking the pan several times. Remove the meat from the oven, wrap in aluminium foil and keep warm.
6
Dissolve the frying set and bring to the boil with 300 ml broth. Pour through a sieve into a small pot and bring to the boil. Stir in sauce thickener, bring to the boil again and season with salt and pepper. Cut meat into slices and arrange with red cabbage, croquettes and sauce.