Pork tenderloin with cabbage florets
easy
90 mins
90 mins
Ingredients
- 1 cauliflower
- 1 Romanesco
- 400-500 g Broccoli
- 2 (approx. 800 g) large pork fillets
- 7-10 Tbsp salt, pepper, nutmeg
- 12 (approx. 100 g) Discs
- 7-10 Tbsp Bacon
- 2-3 TABLESPOONS Oil
- 1 medium onion
- 1 (20 g) go. Tbsp. flour
- 3/8 l clear soup
- 100-125 g Whipped cream
- 2-3 TABLESPOONS Dijon mustard
- 1 washer Toast
- 50 g Butter, 4-5 Tbsp Milch
- 7-10 Tbsp Chervil, lemon or lime
Directions
- 1
Clean the cabbage, wash it and divide it into florets. Wash the fillets and pat dry. Season with salt and pepper. Wrap diagonally with bacon. Fry fillets in hot oil all around for about 8 minutes. Take them out and put them in an ovenproof dish
- 2
Peel and finely chop the onion. Sauté in hot frying fat. Sprinkle with flour and sauté while stirring. Deglaze with the stock and cream while stirring. Bring to the boil and simmer for 2-3 minutes. Finally stir in mustard. Season to taste with salt and pepper
- 3
Pour about 1/3 of the sauce over the fillets. Crumble the toast finely and sprinkle over the fillets. Spread 1/3 of the butter in flakes on top. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 15-20 minutes
- 4
Cook the cauliflower in a little salted water covered with milk for 15-20 minutes. Steam Romanesco in a little salt water covered with milk for 8-10 minutes. Add broccoli after about 3 minutes and cook. Drain the vegetables and season slightly with nutmeg. Foam the remaining butter and spread it over the cabbage florets
- 5
Remove the fillets from the sauce and keep warm. Heat the rest of the sauce again. Arrange pork loin, cabbage florets and sauce. Garnish with chervil and lemon wedge as desired. Roast potatoes taste good with it
Nutrition Facts
630 kcal
17 g
34 g
60 g
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