John Myers
Pork Medallions with Pointed Cabbage
The perfect pork medallions with pointed cabbage recipe with a picture and simple step-by-step instructions.
- 400 g Pork tenderloin
- 0,5 piece Cabbage
- 200 g Mushrooms fresh
- 2 Onions
- Salt and pepper
- 2 tbsp Extra virgin olive oil
- 100 ml White wine dry
- 100 ml Cream 30% fat
- 50 ml Poultry stock from the jar
- 3 disc Parma ham
- 0,5 bunch Parsely
- 1 tbsp Butter
- Wash the pointed cabbage and cut in half. Remove the first one or two leaves and cut the cabbage into fine strips. Cut the mushrooms (in the original it was mushrooms, I had king oyster mushrooms) into slices (mushrooms) or pieces. Peel the onions and cut into cubes. Heat some olive oil in a pan. Add the pointed cabbage, mushrooms and onions and season with salt and pepper. Fry the whole thing well. Deglaze the vegetables with the white wine. Add the cream and poultry stock and reduce. Finely chop the parsley and add to the cabbage. Let the whole thing get creamy, but don’t reduce it so much that the cream sauce separates. Season to taste with salt and pepper.
- Pluck the sage leaves and roughly cut, cut the Parma ham into large strips. Cut the pork fillet into medallions 2-3 cm wide, season with salt and pepper and fry in olive oil in a pan. Turn the pork medallions, add the butter, and finally fry the Parma ham and sage leaves for 1 minute.
- Arrange the pointed cabbage on a plate, on top (or next to it) the medallions, on top of the medallions the roasted ham and sage, drizzle with a little clarified butter from the medallion pan – bon appetit!
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