Pork Fillet Farced In A Savoy Cabbage Coating

Tender pork fillet wrapped in savoy cabbage with a delicious cream sauce

Ingredients for 4 persons

For the farce:

• 200g chicken breast
• 1 handful of ice cubes
• 200 ml cream
• Salt pepper
• 1 dash of Madeira

Savoy cabbage coat and pork fillet:

• 1 savoy cabbage
• 500-600g pork fillet
• Salt pepper
• 4 tbsp olive oil

For the cream sauce:

• 1/2 green onion
• 50g butter
• 100ml white wine, dry
• Salt pepper
• 1 pinch of sugar
• 1 pinch nutmeg
• 250 ml cream
• cornstarch for binding

For the farce

1. Cut the chicken breast into small cubes and freeze for approx. 30 minutes. Then put in a blender and mix with a few ice cubes and the cream to a homogeneous mass. Season the mixture with salt, pepper, and Madeira, strain through a sieve, and chill.

Savoy cabbage and pork tenderloin

1. Rinse the cabbage leaves, and cut the center ribs flat. Boil the leaves in salted water for approx. 2 minutes, rinse in cold water, and pat dry.
2. Pat the pork fillet dry and season with pepper. Fry briefly but vigorously on all sides in oil. Then salt and let cool. Preheat the oven or grill to 200 degrees (180 for a fan oven).
3. Lay out 3 savoy cabbage leaves overlapping and spread with the farce. Place the pork fillet on the stuffing and roll up. Secure with kitchen twine. Cook the rolled pork fillet in a casserole dish in the oven for approx. 20 minutes.

Cream sauce

1. Finely dice the onion and sauté in butter in the pan. Deglaze with white wine and season with salt, pepper, sugar, and nutmeg. Fill with cream and thicken with starch.
2. Remove the pork fillet from the oven or grill, cut it into slices, and arrange it on plates with the cream sauce.