Pork Tenderloin Wrapped in Savoy Cabbage
Pork tenderloin is wrapped in a mushroom stuffing and blanched savoy leaves, roasted, and served with a Calvados pan sauce.
Ingredients15
- Savoy Cabbage1 Stück
- Mushrooms400 g
- Onion1 Stück
- Pork Tenderloin600 g
- Diced Bacon50 g
- Heavy Cream250 g
- Potatoes3 Stück
- Apple1 Stück
- Apple Juice150 ml
- Calvados2 cl
- Parsley1 Bund
- Breadcrumbs2 EL
- Lemon Juice1 EL
- Salt1 Prise
- Nutmeg1 Prise
Instructions
- 1
Pull the savoy leaves off one at a time and blanch them briefly in boiling salted water, until they go limp but stay bright green.
- 2
For the stuffing, brown the chopped mushrooms with the diced onion until golden and bind the mixture with herbs and breadcrumbs.
- 3
Heat the oven to 350 °F. Sear the pork tenderloin hard, lay it on the stuffing-covered savoy leaves, roll it up tight and finish it in the oven.
- 4
Pull a glossy sauce from the pan drippings with the apple juice and the Calvados.
- 5
Cut the rest of the savoy into fine strips and braise them in a bacon and cream sauce with nutmeg.
- 6
Deep-fry the potato batons until crisp and serve them with the apple wedges alongside the meat.
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Note
This recipe was generated or edited automatically with AI and has not been reviewed by an editor. Ingredients, quantities, times, nutritional values and information on allergens or diets can be wrong or incomplete. If you have allergies or intolerances, always check the product labels yourself. This is not nutritional or health advice.
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