Lomo con col (fillet of pork in savoy cabbage Mallorcan style)

Name: Lomo con col (fillet of pork in savoy cabbage Mallorcan style)
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 75 g Raisins; 300 ml dry white wine; 3 Onions; 80 g Pine nuts; 700 g Pork tenderloin; 5 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 kg Savoy cabbage; 1/4 l Vegetable broth (instant); 4 wooden skewers

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

75 g Raisins
300 ml dry white wine
3 Onions
80 g Pine nuts
700 g Pork tenderloin
5 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 kg Savoy cabbage
1/4 l Vegetable broth (instant)
4 wooden skewers

Directions

1
Wash the raisins, drain and sprinkle with 2-3 tablespoons of wine. Peel and chop the onions. Roast the pine nuts in a pan without fat and take them out. Wash pork fillets, dab dry and cut in half crosswise.
2
Heat 1-2 tablespoons of oil in a frying pan, sauté diced onions in it until translucent and remove. Heat 1 tablespoon of oil in a frying pan and fry the fillets on all sides. Season with salt and pepper and remove.
3
Clean and wash the savoy cabbage and blanch 8 outer leaves in boiling salted water for about 3 minutes. Quench cold and drain. Cut cabbage ribs flat. Cut remaining cabbage into strips.
4
Heat the rest of the oil in the pan and sauté the savoy cabbage for about 5 minutes while turning. Season with salt and pepper and deglaze with stock and the remaining wine. Put into an ovenproof dish. Drain raisins and mix with pine nuts and onions.
5
Lay 2 cabbage leaves overlapping on top of each other. Spread the raisin mixture, except for 1 tablespoon, over the cabbage leaves and spread a little. Place 1 fillet piece on each of 2 cabbage leaves, roll up and pin with wooden skewers.
6
Place the parcels on the cabbage strips and sprinkle with the remaining raisin mixture. Cover and braise in the preheated oven (electric cooker: 200°C / gas: level 3) for about 60 minutes.