Fillet with prunes and savoy cabbage

Name: Fillet with prunes and savoy cabbage
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 small savoy cabbage (approx. 800 g); 2 (approx. 200 g) Carrots; 2 medium-sized onions; 800 g Potatoes; 600 g Pork tenderloin; 7-10 Tbsp pepper, salt; 100 g semi-soft prunes; 125-150 g Breakfast bacon in thin slices; 2 TABLESPOONS Oil; 11/2 -2 Tsp Vegetable broth; 1-2 TABLESPOONS butter/margarine; 2 TABLESPOONS dark sauce thickener

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 small savoy cabbage (approx. 800 g)
2 (approx. 200 g) Carrots
2 medium-sized onions
800 g Potatoes
600 g Pork tenderloin
7-10 Tbsp pepper, salt
100 g semi-soft prunes
125-150 g Breakfast bacon in thin slices
2 TABLESPOONS Oil
11/2 -2 Tsp Vegetable broth
1-2 TABLESPOONS butter/margarine
2 TABLESPOONS dark sauce thickener

Directions

1
Clean the cabbage, wash it, remove the stalk. Cut the cabbage into strips. Peel, wash and chop the carrots. Peel and chop the onions. Peel and wash the potatoes.
2
Wash the fillets if necessary and dab dry with kitchen paper. Cut a little lengthwise, season with pepper and fill with plums. Wrap fillets with bacon
3
Fry the fillets in hot oil all around for 6-8 minutes. Brown half of the onions briefly. Pour in approx. 3/8 l water, stir in 1 teaspoon of stock, bring to the boil. Cover the fillets and braise for 15-20 minutes
4
Heat the fat and sauté the remaining onions. Sauté carrots and savoy cabbage briefly. Season with salt and pepper. Stir in 1/4 l water and 1/2-1 teaspoon broth. Cover and cook for about 20 minutes. Cover the potatoes and cook in salted water for about 20 minutes.
5
Keep the fillets warm. Lightly thicken the roast stock with sauce thickener. Season to taste the sauce and savoy cabbage
6
Just before serving, cut the fillets into slices. Arrange on the savoy cabbage and garnish with marjoram. Add the sauce and potatoes