John Myers
Contents
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Ingredients
- 550 g Pork tenderloin
- 5 Discs South Tyrolean ham
- 2 tbsp Rapeseed oil
- 600 g Savoy cabbage fresh
- 1 Onion
- Salt
- Pepper from the grinder
- 1 role Puff pastry
- 1 Egg
- 2 tbsp Breadcrumbs
- 150 ml Vegetable broth
- 100 ml Rama Cremefine 7%
- 1 tbsp Flour
Instructions
- Wash the pork tenderloin, pat dry and season. Fold over the thin end. Wrap pork tenderloin with slices of bacon. Heat 1 tbsp rapeseed oil in a pan. Fry the pork fillet all around for a good 5 minutes. Take out and let cool.
- Clean, wash and quarter the pork sausage and remove the stalk. Cut the savoy cabbage into fine strips. Weigh 600 g. Peel and dice the onion. Heat 1 tablespoon of oil in the frying fat. Fry the onion cubes and strips of savoy cabbage in it, turning, for about 8 minutes. Season to taste with salt and pepper. Take out about 1/3 of the amount and allow to cool.
- Dust the leftover cabbage with flour, then deglaze with vegetable stock and Cremefine. Cover and simmer for about 10 minutes.
- Unroll the puff pastry together with the baking paper on a baking sheet. Sprinkle the pastry with breadcrumbs. Spread the cooled savoy cabbage in the middle. Place the pork tenderloin on top and roll it up in the batter. Separate egg. Brush the edges of the pastry with egg white and press firmly. Whisk the egg yolks and brush the puff pastry with them. Place a cup of cold water on the baking sheet. Bake in a preheated oven at 200 ° C for about 15-20 minutes until golden brown. Let rest a little before cutting.
- Serve the pork fillet with braised savoy cabbage. There were also potato biscuits.
