Pork tenderloin with three kinds of cabbage florets

Name: Pork tenderloin with three kinds of cabbage florets
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 kg Cauliflower; 750 g Romanesco; 500 g Broccoli; 2 large pork fillets (800-900 g); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g Bacon in thin slices (12 slices); 2-3 TABLESPOONS Oil; 1 medium onion; 1 TABLESPOON Flour; 375 ml clear broth (instant); 125 g Whipped cream; 3 TABLESPOONS Dijon mustard; 1 washer Toast; 50 g Butter; 4-5 Tbsp Milk; 7-10 Tbsp grated nutmeg; 7-10 Tbsp Chervil and lemon

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 kg Cauliflower
750 g Romanesco
500 g Broccoli
2 large pork fillets (800-900 g)
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g Bacon in thin slices (12 slices)
2-3 TABLESPOONS Oil
1 medium onion
1 TABLESPOON Flour
375 ml clear broth (instant)
125 g Whipped cream
3 TABLESPOONS Dijon mustard
1 washer Toast
50 g Butter
4-5 Tbsp Milk
7-10 Tbsp grated nutmeg
7-10 Tbsp Chervil and lemon

Directions

1
Clean and wash the cauliflower, Romanesco and broccoli and cut them into florets. Wash pork fillets, dab dry and season with a little salt and pepper. Wrap the fillets slightly diagonally with the bacon.
2
Heat the oil in a large frying pan and fry the fillets for about 8 minutes, turning vigorously. Peel and finely dice the onion. Place the fillets from the pan in an ovenproof dish. Sauté onions in hot frying fat, dust with flour and deglaze with stock and cream while stirring.
3
Bring the sauce to the boil, simmer for 2-3 minutes. Stir mustard into the sauce. Season to taste with salt and pepper. Pour about 1/3 of the sauce to the pork fillets and keep the rest of the sauce warm. Crumble the toast finely and sprinkle over the fillets.
4
Spread 15 g butter in flakes on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 15 minutes. Put the cauliflower together with a dash of milk into little boiling salted water and simmer covered for 10-12 minutes.
5
Also put Romanesco in little boiling salted water and cook for 10-12 minutes. Add broccoli to the Romanesco 5 minutes before the end of the cooking time. Drain the florets on a sieve. Foam 35 g butter in a saucepan and carefully toss the cabbage florets in it.
6
Season with nutmeg as desired. Lift the pork fillet out of the sauce and let it rest for a few minutes. Mix the sauces again and heat them up. Cut pork tenderloin into slices and arrange on a plate with the cabbage florets.
7
Pour a little sauce over the fillet and add the rest of the sauce separately. Serve garnished with chervil and lemon. Roast potatoes taste good with it.