🍽️ Braised Pork Tenderloin with Savoy Cabbage and Mushroom Sauce

Name: Braised Pork Tenderloin with Savoy Cabbage and Mushroom Sauce
Total time: 30 min
Yield: 4 servings
Ingredients: 6 large Savoy cabbage leaves; salt; 2 pork fillets (350 g each, thick piece); pepper from the mill; 2 tbsp olive oil; 100 g Parma ham (thinly sliced); 100 g freshly grated Parmesan; kitchen twine; 150 g pink mushrooms; 1 onion; 1 garlic clove; 1 tbsp butter; thyme (fresh or dried); 1 cup (200 g) whipping cream; salt; pepper

685 kcal · 30 min · 4 servings

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Ingredients

6 large Savoy cabbage leaves
salt
2 pork fillets (350 g each, thick piece)
pepper from the mill
2 tbsp olive oil
100 g Parma ham (thinly sliced)
100 g freshly grated Parmesan
kitchen twine
150 g pink mushrooms
1 onion
1 garlic clove
1 tbsp butter
thyme (fresh or dried)
1 cup (200 g) whipping cream
salt
pepper

Instructions

1. Rinse the savoy cabbage leaves under running water.
2. Blanch the leaves in boiling salted water for 1 to 2 minutes.
3. Remove the leaves and rinse them immediately with cold water to stop the cooking process.
4. Gently pat the savoy cabbage leaves dry between two layers of kitchen paper.
5. Rub the pork tenderloins generously with salt and pepper.
6. Heat some olive oil in a pan.
7. Sear the tenderloins on all sides.
8. Remove the tenderloins from the pan and let them cool down.
9. Wrap each pork tenderloin tightly in Parma ham.
10. Lay three savoy cabbage leaves slightly overlapping flat on a work surface.
11. Sprinkle half of the Parmesan cheese over the leaves.
12. Place one wrapped pork tenderloin in the center.
13. Fold the savoy cabbage leaves tightly around the tenderloin.
14. Tie the parcel securely with kitchen twine.
15. Place the tenderloins in a baking dish.
16. Cover the dish with aluminum foil.
17. Preheat the oven to 200 degrees (convection: 180 degrees, gas: level 3).
18. Cook the tenderloins in the oven for about 20 minutes.
19. Clean the mushrooms and slice them thinly.
20. Peel the onion and garlic and chop them finely.
21. Melt the butter in a pan.
22. Sauté the mushrooms, onions, and garlic in the butter.
23. Sprinkle the flour and thyme over the mixture and stir well.
24. Pour in the cream and bring the sauce to a boil while stirring.
25. Remove the pork tenderloins from the baking dish.
26. Let the tenderloins rest for 5 minutes.
27. Pour the pan juices from the dish into the mushroom sauce.
28. Let the sauce simmer briefly.
29. Season the sauce with salt and pepper to taste.
30. Slice the tenderloins.
31. Serve the tenderloins with the sauce.

Nutrition per serving

kcal: 685
Protein: 53 g · Fett/Fat: 43 g · Carbs: 8 g