Stuffed pork tenderloin with pointed cabbage

Name: Stuffed pork tenderloin with pointed cabbage
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 800 g Potatoes; 4 TABLESPOONS Oil; 1 TABLESPOON coarse salt; 2 Pork fillets (approx. 300 g each); 100 g Soft cheese with delicate blue mould (70% fat in dry matter); 1 Pot of basil; 7-10 Tbsp Salt; 7-10 Tbsp colourful pepper; 1 glass (400 ml) Veal stock; 1 small head pointed cabbage; 2 TABLESPOONS Butter or margarine; 100 g Whipped cream; 2 TABLESPOONS sauce thickener; 7-10 Tbsp dried thyme and basil; 7-10 Tbsp Cherry tomatoes and fresh herbs; 7-10 Tbsp Grease

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

800 g Potatoes
4 TABLESPOONS Oil
1 TABLESPOON coarse salt
2 Pork fillets (approx. 300 g each)
100 g Soft cheese with delicate blue mould (70% fat in dry matter)
1 Pot of basil
7-10 Tbsp Salt
7-10 Tbsp colourful pepper
1 glass (400 ml) Veal stock
1 small head pointed cabbage
2 TABLESPOONS Butter or margarine
100 g Whipped cream
2 TABLESPOONS sauce thickener
7-10 Tbsp dried thyme and basil
7-10 Tbsp Cherry tomatoes and fresh herbs
7-10 Tbsp Grease

Directions

1
Wash and halve the potatoes. Cut the round sides diamond-shaped. Place the cut edge on a greased tray. Sprinkle with 2 tablespoons of oil and sprinkle with coarse salt. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 35 minutes. In the meantime, wash the meat and pat dry.
2
Cut a deep pocket lengthwise into the meat. Cut cheese into thin, small pieces. Pluck off basil leaves. Season fillets with salt and pepper and fill with cheese and basil leaves. Fix with wooden sticks. Fry all around in the remaining hot oil. Fry over medium heat for about 15 minutes. After about 10 minutes, deglaze with stock. Clean and wash the cabbage and cut into very thin slices. Heat the fat. Fry the cabbage for approx. 8 minutes, turning it over.
3
Fry all around in the remaining hot oil. Fry over medium heat for about 15 minutes. After about 10 minutes, deglaze with stock. Clean and wash the cabbage and cut into very thin slices. Heat the fat. Fry the cabbage for approx. 8 minutes, turning it over. Season with salt and pepper. Refine the stock with cream, add sauce thickener and bring to the boil again. Season to taste with salt, pepper and dried herbs. Cut the fillet into slices and arrange on a plate with some sauce, potatoes and cabbage wedges. Serve garnished with tomato and fresh herbs
4
Season with salt and pepper. Refine the stock with cream, add sauce thickener and bring to the boil again. Season to taste with salt, pepper and dried herbs. Cut the fillet into slices and arrange on a plate with some sauce, potatoes and cabbage wedges. Serve garnished with tomato and fresh herbs