Pork loin with herb-honey crust on creamed savoy cabbage

Name: Pork loin with herb-honey crust on creamed savoy cabbage
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 1 kg loin of pork; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 Onions; 1 (approx. 800 g) Head Savoy cabbage; 150 g cherry tomatoes; 1 collar Thyme; 3 TABLESPOONS Honey; 200 g Whipped cream; 1-2 TABLESPOONS sauce thickener; 2 TABLESPOONS Butter or margarine; 7-10 Tbsp Oil; 7-10 Tbsp Orange slices

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

1 kg loin of pork
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 Onions
1 (approx. 800 g) Head Savoy cabbage
150 g cherry tomatoes
1 collar Thyme
3 TABLESPOONS Honey
200 g Whipped cream
1-2 TABLESPOONS sauce thickener
2 TABLESPOONS Butter or margarine
7-10 Tbsp Oil
7-10 Tbsp Orange slices

Directions

1
Wash the roast, dab dry and season all around with salt and pepper. Peel and quarter onions. Place the roast and onions on a greased pan with oil. Cook in the preheated oven (electric cooker: 150 °C/ gas: level 1-2) for about 1 1/2 hours. In the meantime, clean, wash and quarter the cabbage. Cut out the stalk. Cut cabbage into fine strips. Cook in boiling salted water for about 10 minutes, then drain. Wash the thyme and chop finely, except for one bunch for garnishing. Mix honey and thyme. After 45 minutes of frying time, deglaze the roast with 1/4 litre of water, then coat with the honey. Wash and halve the tomatoes. Remove meat from the oven and keep warm. For the sauce, place the roast and cream in a saucepan and puree the onions in it. Bring to the boil again, add the sauce thickener. Warm up the tomatoes. Season to taste with salt and pepper. Heat the fat. Swivel the savoy cabbage in it. Cut the roast open, arrange on a plate with the savoy cabbage and the sauce. Serve garnished as desired with orange wheels and retained thyme
2
Record: Royal Copenhagen
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Sauce boat: Villeroy& Boch
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Glass: Schott Zwiesel
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own prop: scarf