Pork tenderloin with nut crust

Name: Pork tenderloin with nut crust
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1/2 Head white cabbage; 2 Onions; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1 TEASPOON Caraway seeds; 2 Pork fillets (approx. 300 g each); 3 TABLESPOONS Oil; 100 g unsalted peanuts; 1 collar Parsley; 2 Eggs; 2 TABLESPOONS Breadcrumbs; 3 TSP Cornstarch; 2 knife points nutmeg; 1 TABLESPOON Sugar; 100 ml Veal stock; 100 ml light soy sauce; 1 TEASPOON Sambal Oelek; 2 TABLESPOONS Butter or margarine; 7-10 Tbsp Parsley

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1/2 Head white cabbage
2 Onions
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1 TEASPOON Caraway seeds
2 Pork fillets (approx. 300 g each)
3 TABLESPOONS Oil
100 g unsalted peanuts
1 collar Parsley
2 Eggs
2 TABLESPOONS Breadcrumbs
3 TSP Cornstarch
2 knife points nutmeg
1 TABLESPOON Sugar
100 ml Veal stock
100 ml light soy sauce
1 TEASPOON Sambal Oelek
2 TABLESPOONS Butter or margarine
7-10 Tbsp Parsley

Directions

1
Clean and quarter the white cabbage. Cut out the stalk. Cut cabbage into thin strips, wash and drain. Peel onions and cut into strips. Sweat both in 1 tablespoon of oil until translucent and season with salt, pepper, sugar and caraway seeds. Pour in approx. 200 ml water and cook the vegetables in a closed pot for approx. 15 minutes.
2
Wash pork fillets and pat dry. Brown the meat in the remaining oil all around. Season with salt and pepper. Wash parsley, dab dry and chop finely, except for a little bit for garnishing. Coarsely chop the peanuts. Mix nuts, eggs, 2/3 of the parsley, breadcrumbs and 2 teaspoons of starch. Season with salt and pepper. Spread the mixture on the fillets and press lightly. Cook the fillets in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 12 minutes. In the meantime let the sugar caramelise slightly. Add veal stock, up to 1 tablespoon, and soy sauce and reduce by half. Season the sauce with Sambal Oelek.
3
Spread the mixture on the fillets and press lightly. Cook the fillets in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 12 minutes. In the meantime let the sugar caramelise slightly. Add veal stock, up to 1 tablespoon, and soy sauce and reduce by half. Season the sauce with Sambal Oelek. Mix the remaining veal stock with the remaining starch, thicken the sauce with it and bring to the boil again. Add the fat and the rest of the chopped parsley to the vegetables. Arrange vegetables, sauce and pork fillet and garnish with parsley