Pork tenderloin with herb-honey crust on savoy cabbage

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Wash the meat, dab dry and season all around with salt and pepper. Heat 2-3 tablespoons of oil in a frying pan and fry the fillets for 10-12 minutes at medium heat. Mix honey and juice. Wash parsley and thyme, dab dry and chop finely. Add to the honey and stir in. Place the fillets on the fat pan of the oven and brush with the herb-honey marinade.

2. 2

   Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 15-20 minutes. Add 300 ml of stock 5 minutes before the end of the roasting time. In the meantime, clean the mushrooms, wash if necessary and cut into slices. Clean, wash and slice the savoy cabbage. Add the mushrooms and savoy cabbage to the frying fat and fry over medium heat for approx. 5 minutes. Season with salt, pepper and nutmeg. Deglaze with remaining stock and braise on low heat for 10-15 minutes. Add cream 5 minutes before the end of the cooking time and let it boil down a bit. Let the pork tenderloin rest. Meanwhile peel and finely dice the onion. Heat the remaining oil in a pot and fry the onion in it.

3. 3

   Season with salt, pepper and nutmeg. Deglaze with remaining stock and braise on low heat for 10-15 minutes. Add cream 5 minutes before the end of the cooking time and let it boil down a bit. Let the pork tenderloin rest. Meanwhile peel and finely dice the onion. Heat the remaining oil in a pot and fry the onion in it. Pour frying stock through a sieve and deglaze the onions with it. Bring to the boil and thicken with sauce thickener. Season to taste with salt and pepper. Cut fillets into slices and arrange on a plate together with the creamed savoy cabbage. Serve garnished with a tomato rose if desired

4. 4

   Pour frying stock through a sieve and deglaze the onions with it. Bring to the boil and thicken with sauce thickener. Season to taste with salt and pepper. Cut fillets into slices and arrange on a plate together with the creamed savoy cabbage. Serve garnished with a tomato rose if desired

5. 5

   1930 kJ/ 460 kcal. E 36 g/ F 27 g/ KH 17 g

Nutrition Facts

KCAL
460 kcal

CARBS
17 g

FATS
27 g

PROTEINS
36 g