Ingredients for 4 people:
400 g large carrots
400 g potatoes
100 g shallots
salt
1 head savoy cabbage (whole head because of the size of the leaves, about 400 g
are needed, use the rest elsewhere)
80 g breakfast bacon
1-2 tablespoons clarified butter
2 pork tenderloins (300 g each)
pepper
2 stalks rosemary
Also:
Wooden sticks or kitchen twine
Preparation:
1. Peel carrots, potatoes and shallots. Cut carrots and potatoes into small pieces or cut out balls as desired. Cook in boiling salted water for about 5 minutes, drain.
2. Remove outer savoy cabbage leaves. Remove another 10-12 savoy cabbage leaves and blanch in boiling salted water. Drain well and spread out in scales on top of each other to form 2 30 x 20 cm areas. Spread bacon slices on top.
3. Heat lard in a roasting pan. Fry fillets and shallots in it all around about 5 minutes vigorously fry. Season with salt and pepper. Take out fillets and roll up in savoy cabbage leaves. Pin with wooden sticks or wrap with kitchen twine.
4. Dissolve gravy with 300 ml water, bring to the boil briefly. Put fillets in the savoy coat. Spread prepared vegetables all around. Season everything with salt, pepper and rosemary and cook covered in the oven (E.-heater: 200°C/gas: level 3) for another 10 - 15 minutes. Turn once in between.
Preparation time approx. 1 hour
Nutritional values per person approx.:
Calories: 465
joules: 1946
Protein: 52,5 g
Fat: 19,4 g
Carbohydrates: 19.2 g
(FoodCentrale by ddp images)
