For approx. 4 servings:
500 g kale (e.g. East Frisian palm, blanched 225 g)
salt
2 pork tenderloins (approx. 300 g each)
50 g clarified butter
black pepper
1 sprig of rosemary
400 g jacket potatoes cooked the day before
100 g shallots
150 ml vegetable broth
1 1/4 tbsp agave syrup
250 ml veal stock or meat stock
125 ml dry white wine
1 tablespoon coarse mustard
1 tablespoon sweet mustard
2 tablespoons each crème fraîche and cream
2 tablespoons ice-cold butter
1 tsp pink pepper berries
Preparation:
1. Clean the kale, wash and spin dry, remove the stems. Remove the leaves.
Separate the leaves from the midribs (use leaf veins elsewhere). Cook in boiling salted water for 1 2 minutes, rinse with ice and drain well. Cut leaves first into fine strips, then chop finely.
2. Preheat the oven to 150 °C (gas 1 2, convection oven 130 °C). Pat the fillets dry, remove any tendons and fat. Heat 20 g clarified butter in a pan and fry the meat and sear the meat in it for 2 minutes over a high heat. Season with salt and pepper. Place the fillets in an ovenproof dish, brush with the frying fat and add the rosemary. Roast in the oven (2nd rack from the bottom) for 25 minutes, turning once.
3. In the meantime, peel the potatoes and cut into 1/2 cm cubes. Heat 20 g clarified butter in a pan and fry the potatoes in it over medium heat for 5 minutes until golden. Season with salt and pepper and keep warm. Peel and finely dice the shallots. Heat remaining clarified butter and sauté shallots
4. Sauté shallots until translucent. Add kale and sauté, turning, over high heat for 23 minutes. Pour in broth and stir in 1 tablespoon agave syrup. Everything salt and pepper and cook for another 2 minutes without lid, turning. Fold in potato cubes, season with salt and pepper. Keep warm.
5. Remove fillets and wrap in aluminum foil, remove rosemary. Mix stock with 3 4 Tbsp. veal stock or meat broth and strain into a saucepan. Pour remaining stock or broth stock and wine and reduce by half. Add both mustards and stir in remaining agave syrup, salt and pepper. Mix crème fraîche and cream with a hand blender until creamy. Mix in butter just before serving.
6. To serve, cut the fillets diagonally into finger-thick slices and arrange on warmed plates. Add kale and garnish with mustard cream and pink pepper.
Variation:
Instead of pork tenderloin, you can also use lamb salmon. Very well fits to the
kale, such as venison, deer or wild boar.
Preparation time approx. 75 minutes
Nutritional values per serving approx.
Calories: 454
Joule: 1903
protein: 26,8
Fat: 26.8
Carbohydrates: 21
(FoodCentrale by ddp images)
