Pork Filet Wrapped in Savoy Cabbage with Mushroom Jus
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Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 50 min.
Ready in
Ingredients
for
4
- Ingredients
- 1 Tbsp olive oil
- 1 onion (finely chopped)
- 2 carrots (finely chopped)
- 1 ½ cups Veal stock
- 1 ½ cups Red wine
- 1 ½ cups butter
- 6 cups Wild mushroom (sliced)
- 2 cloves garlic cloves (crushed)
- 1 tsp thyme
- 16 ozs Pork tenderloin
- kosher salt (to taste)
- freshly ground Black pepper (to taste)
- 1 Tbsp olive oil
- 3 large leaves, savoy Cabbage (blanched)
Preparation steps
1.
Preheat oven to 350 degrees F/175 degrees.
2.
Heat 1 tablespoon of oil in a saucepan. Add onion and carrot and cook over low heat until soft and slightly browned.
3.
Add stock and wine and simmer over medium heat until reduced by half. Strain and reserve the liquid.
4.
Melt the butter in a frying pan and saute mushrooms, garlic and thyme over medium-high heat until mushrooms have softened.
5.
Add the strained liquid, bring to a boil, and then reduce heat to simmer. Season to taste. Turn of heat after about 5 minutes.
6.
Heat oil in a large skillet over high heat. Liberally season the pork on all sides with salt and pepper. Pan sear the tenderloin all around, about a minute or 2 per side. Remove from heat and transfer to a cutting board.
7.
Wrap the cabbage leaves around the tenderloin, completely covering it. Tie with butchers twine if necessary to hold it in place.
8.
Transfer the wrapped tenderloin to a baking dish and pour the mushroom sauce over the top. Bake for about 5-10 minutes, or until the pork reaches 145 degrees F. Let rest 3 minutes before slicing and serving.
