Pork tenderloin in bacon casing

Name: Pork tenderloin in bacon casing
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 Head Savoy cabbage (about 1 kg); 4 Pork medallions (approx. 150 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 12 dried tomato halves from the jar; 8 discs Bacon; 100 g Shallots; 3 TABLESPOONS Oil; 7-10 Tbsp dried thyme; 100 ml Vegetable broth (instant); 2 small apples; 1 Onion; 1 glass (275 ml) Chanterelles; 1 glass (400 ml) Bratenfond; 1-2 TABLESPOONS dark sauce thickener; 5 TABLESPOONS Whipped cream; 2-3 TABLESPOONS Calvados; 7-10 Tbsp Thyme; 7-10 Tbsp Kitchen yarn

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 Head Savoy cabbage (about 1 kg)
4 Pork medallions (approx. 150 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
12 dried tomato halves from the jar
8 discs Bacon
100 g Shallots
3 TABLESPOONS Oil
7-10 Tbsp dried thyme
100 ml Vegetable broth (instant)
2 small apples
1 Onion
1 glass (275 ml) Chanterelles
1 glass (400 ml) Bratenfond
1-2 TABLESPOONS dark sauce thickener
5 TABLESPOONS Whipped cream
2-3 TABLESPOONS Calvados
7-10 Tbsp Thyme
7-10 Tbsp Kitchen yarn

Directions

1
Clean cabbage. Bring plenty of water to the boil in a saucepan, add cabbage, blanch and remove. Remove 4 leaves and cut into strips of about 4 cm width. Press pork medallions a little flatter, season with salt and pepper.
2
Fold over with cabbage strips, tomato halves and bacon. Tie tightly with kitchen string. Peel shallots and cut them into slices. Cut cabbage into quarters, cut out the stalk. Cut cabbage into small pieces. Heat 1 tablespoon of oil in a pot.
3
Season the shallots and cabbage with salt, pepper and thyme and braise them for about 20 minutes. After 5 minutes, deglaze with broth. Heat 2 tablespoons of oil in a pan. Brown the pork medallions in it and fry them at medium heat for about 10 minutes.
4
Wash apples, quarter them, cut out the core. Cut quarters into slices and add to the cabbage 5 minutes before the end of the cooking time. Peel and finely chop the onion. Drain chanterelles on a sieve.
5
Remove the medallions and keep them warm. Add chanterelles and onion to the frying fat and fry for 2-3 minutes, deglaze with frying stock, bring to the boil, stir in sauce thickener, bring to the boil again. Season to taste with salt, pepper, cream and Calvados.
6
Arrange cabbage and pork medallions on a plate, garnish with thyme. Mushroom sauce extra rich. Potato balls taste good with it.