John Myers
Contents
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Ingredients
for pointed cabbage as a gourmet version
- 1 piece Fresh pointed cabbage about 400 grams
- 150 g Lean bacon
- 100 ml Cream 30% fat
- 50 ml Milk 3.8%
- 100 g Butter
- 50 ml White wine dry
- 50 ml Fennel seeds
- 50 ml Cumin
- Clarified butter for frying
for the pork tenderloin
- 500 g Pork tenderloin
- 1 piece Onion
- 2 Branches Fresh rosemary
- 50 ml Pineapple juice (I like to take the granini)
- 2 piece Tomatoes
for the sauce
- 200 ml. Veal stock (from the jar or own production)
- 100 ml Cremefine
- Pepper salt
- Some Worcester sauce
- 20 ml. Some brandy
- 50 ml. White wine
- Ice-Cold butter to bind
- Dijon mustard
- Cornstarch to set (only if necessary)
- 300 g Freshly peeled potatoes
Instructions
the preparation of the gourmet version
- Cut the pointed cabbage by hand. First in thin slices and then in fine strips of the same size. The stink into the smallest fine cubes. Also cut the bacon and the onion (but microfine). Fry together (golden yellow).
- Place the pointed cabbage on top and add the spices. Now pour over all the liquids and mix well. Now mix in the potatoes that have been cut into small pieces. With the lid closed, steam the vegetables for 10-15 minutes (depends on the thickness of the cut) at a medium temperature. Let the kettle stand on a low heat after the end of cooking.
The pork tenderloin is produced in parallel
- In a pan with the butter on temperature (it should be frothy), fry on both sides for 5 minutes until golden brown. Now season and rub with Dijon mustard. Place the rosemary on the foil and the fillet on top. Bake in the oven at 170 degrees for 15 minutes. When the cooking time is over, let the fillet rest in the foil.
The sauce for the fillet
- In the pan by searing the fillet, simmer the diced onion, tomatoes and pineapple juice. Add brandy and port wine and let it boil down. This process takes a total of approx. 20 minutes and should therefore start early. If you like, you can also add a few very small pieces of pineapple (either canned or, at best, fresh) to the sauce. I love these sweet, mustard-heavy sauces.
- At the end of the reduction time, the almost finished sauce is passed through a sieve. Add the remaining spices and a tablespoon of mustard, boil up again with Cremfine until creamy. Finally add the stock from the foil of the pork fillet and, if necessary, thicken the sauce with a little cornstarch.
- Take the potato and pointed cabbage mixture out of the pot with a ladle and mash it with a spatula. Mix the brew with a hand blender and add ice-cold butter until foamy.
The serving
- Put the vegetables in decorative rings and place in the middle of the plate. Drizzle over the foam and let it sink. As soon as the dish is ready on the plate, cut the fillet into slices, remove the decorative ring and drizzle on some more foam.
Nutrition
Serving: 100gCalories: 269kcalCarbohydrates: 5.1gProtein: 10.4gFat: 23.2g
