Pork fillet in sauerkraut coat

Name: Pork fillet in sauerkraut coat
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 300 g Pork tenderloin; 7-10 Tbsp Pepper; 6 discs Bacon; 2 TABLESPOONS Oil; 6 large savoy cabbage leaves; 7-10 Tbsp Salt; 1 small red pepper; 200 g Sauerkraut; 3/8 l Vegetable broth; 200 g Whipped cream; 1 TABLESPOON Sweet peppers; 7-10 Tbsp flat leaf parsley; 7-10 Tbsp wooden skewers

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

300 g Pork tenderloin
7-10 Tbsp Pepper
6 discs Bacon
2 TABLESPOONS Oil
6 large savoy cabbage leaves
7-10 Tbsp Salt
1 small red pepper
200 g Sauerkraut
3/8 l Vegetable broth
200 g Whipped cream
1 TABLESPOON Sweet peppers
7-10 Tbsp flat leaf parsley
7-10 Tbsp wooden skewers

Directions

1
Sprinkle pork fillet with pepper and wrap with bacon. Heat oil in a roasting pan and fry the meat in it vigorously all around, remove and let it cool down. Wash the cabbage leaves and cut the thick ribs flat.
2
Blanch cabbage leaves briefly in boiling salted water. Clean, wash and cut the peppers into small pieces. Fold cabbage leaves to a plate and let them overlap a little. Spread sauerkraut and paprika on the cabbage leaves.
3
Place the fillet on top and roll up into a roll. Fix with wooden skewers. Place the sauerkraut roll in the roaster and fry all around. Deglaze with stock and braise covered for about 20 minutes. Remove the roll and keep warm.
4
Whip cream and paprika until half stiff and add to the stock. Cut the roll open, arrange on a plate with some sauce and garnish with parsley. Add the rest of the sauce extra. Potato gratin tastes good with it.