Pork filet in port wine sauce

Name: Pork filet in port wine sauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 Pork fillets (225 g each); 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 2 TABLESPOONS Oil; 1/2 (approx. 500 g) Head Savoy cabbage; 1 washer Toast; 60 g Herb Butter; 150 g Shallots; 200 ml red port wine; 300 ml Vegetable broth (instant); 250 g ribbon noodles; 2 TABLESPOONS dark sauce thickener; 7-10 Tbsp Aluminium foil

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 Pork fillets (225 g each)
7-10 Tbsp Salt
7-10 Tbsp black pepper
2 TABLESPOONS Oil
1/2 (approx. 500 g) Head Savoy cabbage
1 washer Toast
60 g Herb Butter
150 g Shallots
200 ml red port wine
300 ml Vegetable broth (instant)
250 g ribbon noodles
2 TABLESPOONS dark sauce thickener
7-10 Tbsp Aluminium foil

Directions

1
Wash the pork fillets, dab dry and season with salt and pepper. Heat the oil in a large pan and fry the fillets vigorously on all sides. Reduce heat and fry for 15-20 minutes, turning occasionally.
2
Halve the savoy cabbage, clean and cut into strips. Remove the crusts from the toast and crumble finely. Melt the herb butter in a pan and brown the toast crumbs in it. Peel and halve shallots. Remove the fillets from the pan, wrap them in aluminium foil and let them rest.
3
Sauté shallots in the frying fat. Deglaze with port wine and stock. Simmer for 5 minutes. Cook pasta in boiling salted water for about 7 minutes. Add the last 4 minutes of savoy cabbage. Drain noodles and savoy cabbage, let drain.
4
Stir the sauce thickener into the sauce and simmer for 1 minute. Season to taste with salt and pepper. Turn the noodles and savoy cabbage into nests, sprinkle with the crumb mixture. Serve the fillets with the sauce and the noodle nests.