Gratinated pork tenderloin with savoy cabbage

Name: Gratinated pork tenderloin with savoy cabbage
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 kg baby potatoes; 1⁄2 bunch/pot of oregano; 1 (approx. 1 kg) savoy cabbage; 1 Onion; 600 g Pork tenderloin; 1-2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Nutmeg; 2 TABLESPOONS + some butter/margarine; 75–100 g medieval Gouda (piece); 40 g Parmesan (piece); 125 g Mozzarella; 12 discs Breakfast bacon (Bacon); 200 g Whipped cream

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 kg baby potatoes
1⁄2 bunch/pot of oregano
1 (approx. 1 kg) savoy cabbage
1 Onion
600 g Pork tenderloin
1-2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Nutmeg
2 TABLESPOONS + some butter/margarine
75–100 g medieval Gouda (piece)
40 g Parmesan (piece)
125 g Mozzarella
12 discs Breakfast bacon (Bacon)
200 g Whipped cream

Directions

1
Wash the potatoes, cover and cook in water for about 15 minutes until just cooked. Wash oregano, shake dry and chop. Clean, wash and quarter the savoy cabbage and remove the stalk. Cut cabbage into wide strips.
2
Peel and finely chop the onion.
3
Dab meat dry. Fry in hot oil for 4-6 minutes. Season with salt and pepper and remove. Heat 2 tablespoons of butter in hot frying fat. Sauté the onion until transparent. Steam the cabbage for about 5 minutes until it gets a little softer.
4
Season to taste with oregano, salt, pepper and nutmeg. Drain and rinse the potatoes. Grate Gouda and Parmesan cheese.
5
Cut mozzarella into 12 thin slices. Cut meat into 12 medallions, cover each with 1 slice of mozzarella and wrap each with 1 slice of bacon. Peel potatoes, possibly halve them.
6
Mix cabbage and potatoes in a large greased casserole dish. Add the meat. Mix cream and parmesan, season and pour over. Sprinkle with Gouda. Bake in a preheated oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3) for approx. 30 minutes.