Pork tenderloin with three cabbages
Last Updated on
The pork tenderloin, cabbage soup and cabbage broth sauce are like something from a top German restaurant. Smetana gives the sauce a wonderful acidity. A great dish.
Ingredients for four
600 g cleaned pork tenderloin 300 g sauerkraut 2 dl dry white winewater 1 whole clove 1 small onion 1 laurel leaf 150 g of cream 1 small onion 1 tbsp;150 g savoy cabbage sea salt 2 tbsp tomato puree 2 tbsp butter for braising the cabbage 1 generous teaspoon of cornflour 1 dl sour cream 1 tbsp syrup salt and pepper 1 tbsp butter for frying
Making the sauerkraut and stock: Drain the sauerkraut and put in a saucepan. Pour in the white wine and enough water to cover the cabbage. Add the cloves to the onion and add it with the bay leaf to the sauerkraut. Bring to the boil and simmer under the lid until the sauerkraut is cooked. Pour the cabbage into a colander and reserve the stock. Remove the onion and bay leaf.
Other cabbages:Cut the cabbages into 0.5 cm strips and cook them in water seasoned with sea salt until tender. Cool in cold water to keep the cabbage water nice and tender. Drain well.
Pork fillets:Cut the pork fillet into 50 g pieces and press them into the shape of silks.
Sour sauce: Simmer the tomato puree for 5 minutes over a low heat in 2 teaspoons of butter. Whisk in 3 dl of sauerkraut stock (add white wine if necessary), bring to the boil, and increase the heat with a splash of cornstarch mixed with a tablespoon of white wine. Simmer gently for 5 minutes and whisk in the sour cream and syrup. Cook for a couple more minutes, seasoning with salt and pepper if necessary.
Stir in the cabbage, season gently with salt and pepper and heat in butter until tender. Keep on simmering.
Season the pork tenderloins with salt and pepper and fry them in butter until tender. Arrange the cabbage on a plate in a beautiful bow, make a “mirror” of the sauce and lift the silks over the cabbage.
Central Europe Pork pork tenderloin Germany
