Pork fillet in savoy cabbage puff pastry coat

Name: Pork fillet in savoy cabbage puff pastry coat
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 2 Pork tenderloin (300-350 g each); 6 discs Bacon; 3 TABLESPOONS Oil; 1 (approx. 1.25 kg) Head Savoy cabbage; 2 Onions; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 250 ml Vegetable broth (instant); 150 g Whipped cream; 1 package (540 g) fresh puff pastry from the refrigerator (2 rolls individually packed; 42 x 24 cm); 4 TABLESPOONS Breadcrumbs; 1 Egg; 7-10 Tbsp Fruits

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

2 Pork tenderloin (300-350 g each)
6 discs Bacon
3 TABLESPOONS Oil
1 (approx. 1.25 kg) Head Savoy cabbage
2 Onions
7-10 Tbsp Salt
7-10 Tbsp Pepper
250 ml Vegetable broth (instant)
150 g Whipped cream
1 package (540 g) fresh puff pastry from the refrigerator (2 rolls individually packed; 42 x 24 cm)
4 TABLESPOONS Breadcrumbs
1 Egg
7-10 Tbsp Fruits

Directions

1
Wash the fillets and dab dry, fold in the thin tip of each fillet. Wrap each fillet with 3 slices of bacon. Fry them in 2 tablespoons of hot oil all around for about 5 minutes, take them out and let them cool down a bit.
2
In the meantime clean and wash the cabbage and cut it into fine strips. Peel and chop the onions. Heat 1 tablespoon of oil in the frying fat. Fry the onions and cabbage strips for about 8 minutes, turning them over.
3
Season with salt and pepper. Take out about 1/3 of the amount and let it cool down a bit. Deglaze remaining cabbage with stock and cream, simmer for about 10 minutes. Unroll the puff pastry on the rolled up baking paper.
4
Cut a 7-10 cm wide strip from each unrolled roll for decoration on a short side. Sprinkle the remaining sheets with breadcrumbs. Spread the cooled savoy cabbage on the lower third of each narrow side.
5
Place the fillets on top and wrap them with the help of the baking paper. Separate the egg. Coat edges of dough with egg white. Cut remaining dough into strips and cut out fleurons. Decorate the pastry coat with the strips and place on a baking tray lined with baking paper.
6
Coat with whisked egg yolk, place cup with cold water. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes. Brush the fleurons with egg yolk as well and bake for about 5 minutes until golden brown.
7
Arrange pork fillets on plates garnished with fruit. Serve with savoy cabbage.