Fillet of pork in savoy cabbage

Name: Fillet of pork in savoy cabbage
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Head Savoy cabbage (about 1 kg); 7-10 Tbsp Salt; 400 g Mushrooms; 1 Onion; 2 TABLESPOONS Olive oil; 1 collar Parsley; 2 TABLESPOONS Breadcrumbs; 5 TABLESPOONS + 1 tsp oil; 7-10 Tbsp Pepper; 600 g Pork tenderloin; 150 ml apple juice; 1 TABLESPOON Roast stock (instant); 2 cl Calvados; 1 TABLESPOON dark sauce thickener; 50 g Bacon cubes; 250 g Whipped cream; 7-10 Tbsp grated nutmeg; 1 red apple (e.g. Elstar); 7-10 Tbsp Juice of 1 lemon; 2-3 large potatoes (150-200 g each); 7-10 Tbsp Kitchen yarn

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Head Savoy cabbage (about 1 kg)
7-10 Tbsp Salt
400 g Mushrooms
1 Onion
2 TABLESPOONS Olive oil
1 collar Parsley
2 TABLESPOONS Breadcrumbs
5 TABLESPOONS + 1 tsp oil
7-10 Tbsp Pepper
600 g Pork tenderloin
150 ml apple juice
1 TABLESPOON Roast stock (instant)
2 cl Calvados
1 TABLESPOON dark sauce thickener
50 g Bacon cubes
250 g Whipped cream
7-10 Tbsp grated nutmeg
1 red apple (e.g. Elstar)
7-10 Tbsp Juice of 1 lemon
2-3 large potatoes (150-200 g each)
7-10 Tbsp Kitchen yarn

Directions

1
Cleaning the savoy cabbage. Loosen 4-6 large savoy cabbage leaves and blanch in boiling salted water for 2 minutes, rinse in cold water and drain on kitchen paper. Cut off the hard stalk of the leaves flat.
2
Quarter the remaining savoy cabbage and cut into fine strips. Blanch the savoy cabbage strips for 4 minutes, place in cold water and drain in a sieve. Set aside. Clean the mushrooms and chop them coarsely.
3
Peel and dice the onion. Fry the mushrooms and onion in hot olive oil for 3 minutes. Wash parsley, dab dry and chop. Add parsley and breadcrumbs to the mushrooms and mix.
4
Season with salt and pepper. Clean, wash and dry pork fillets and fry them in 1 tablespoon of oil for a total of 5 minutes. Season with salt and pepper and remove from the pan. Deglaze the roast with apple juice.
5
Add the roast stock and bring to the boil. Add Calvados and thicken with sauce thickener. Spread the mushroom sauce on the savoy cabbage leaves and roll the fillets in it. Tie the rolls together with kitchen string. Spread the roast with 1 teaspoon of oil.
6
Place the fillet rolls in it. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 15 minutes. Roast the bacon cubes in a large pot. Add cream and reduce by about half.
7
Stir in the savoy cabbage strips and warm up. Season to taste with salt, pepper and nutmeg. Peel and wash the potatoes and cut them into wide strips with the potato peeler or on the slicer. Heat 4 tablespoons of oil in a pan and fry the potato strips for 2 minutes.
8
Season with salt and drain on a kitchen towel. In the meantime wash the apple, quarter it and remove the seeds. Cut into slices. Steam apple slices in a pot with 50 ml water and lemon juice for 2 minutes, drain and let drain.
9
Take the fillet rolls out of the oven and cut them into slices. Serve with sauce, creamed savoy cabbage, apple slices and potato strips.