Pork fillet in polenta-vegetable coat with potatoes

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Wash, scrape and cut the potatoes into pieces. Cover with cold water, put aside

2. 2

   Bring a large pot of water to the boil. Clean and wash the pointed cabbage and remove the loose, beautiful outer leaves. Blanch in boiling water for 4-5 minutes, place in cold water. Cut the stalk out of the cabbage in a wedge shape. Put the pointed cabbage in boiling water and blanch for 3-5 minutes. Rinse the cabbage under cold water, remove the outer leaves and place in cold water. Blanch the cabbage again and remove further leaves (10-12 leaves in total). Put the rest of the cabbage aside. Drain the cabbage leaves on a clean tea towel. Cut the middle thick leaf veins out of the leaves or cut them flat. Wrap the cabbage leaves in the tea towel

3. 3

   Wash pork fillets and pat dry. Heat 15 g clarified butter in a roasting pan and fry the fillets thoroughly all around. Season with salt and pepper, take out and let cool down for 20-30 minutes. Deglaze the roasting set with 200 ml water, bring to the boil briefly and pour into a measuring cup. Clean the roaster. Peel and chop onions. Clean, wash and slice the carrot

4. 4

   Bring milk, 300 ml water, 30 g butter, 1 teaspoon salt, a little nutmeg and pepper to the boil briefly. Stir in polenta, bring to the boil briefly and let it swell at low heat while stirring for about 2 minutes. Stir in parmesan and let it swell for another 1-2 minutes

5. 5

   Place 5-6 cabbage leaves in a rectangle, overlapping side by side. Spread half of the polenta mixture thinly on top of it to form a square (18-20 cm edge length). Place 1 pork fillet in the middle, fold in the side cabbage leaves and roll up the fillet. Wrap the rest of the fillet immediately (!) also with the remaining cabbage leaves and polenta. Then tie the rolls together with kitchen twine

6. 6

   Heat 20 g of clarified butter in a roaster. Lightly fry the coated fillets in it, turning them gently. Finally add carrots and half of the onions, fry briefly. Season rolls with salt and pepper. Add stock, tomato paste and frying stock, bring to the boil, cover and braise over medium heat for 25-30 minutes

7. 7

   Cover the potatoes and cook them for about 20 minutes in little boiling salted water. Cut remaining pointed cabbage into strips. Heat 20 g butter in a saucepan, sauté remaining onions in it. Add cabbage, sauté and salt lightly. Add 125 ml water, bring to the boil, cover and stew for 3-4 minutes. Wash and dice the tomatoes, add to the pointed cabbage and steam for another 2 minutes. Season to taste with salt, pepper and nutmeg

8. 8

   Wash parsley, shake dry and chop. Lift the fillet rolls out of the stew stock and let them rest for about 5 minutes. Mix starch and 2-3 tbsp. cold water. Stir the starch into the braising stock and bring to the boil again while stirring. Season the stock with salt and pepper. Drain potatoes and toss with parsley. Cut the fillet rolls into slices and arrange on a plate with some sauce. Add the cabbage, parsley potatoes and the rest of the sauce

9. 9

   Waiting time approx. 15 minutes

Nutrition Facts

KCAL
680 kcal

CARBS
50 g

FATS
30 g

PROTEINS
50 g