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Pork Fillet with Creamed Savoy Cabbage and Onions

Pork Fillet with Creamed Savoy Cabbage and Onions
500
calories
Calories
30 min.
Preparation
moderate
Difficulty

Ingredients

for 4 servings
1 smaller Savoy cabbage
2 tablespoons Butter
Salt
freshly ground pepper
200 milliliters Cream
800 grams Pork tenderloin
2 tablespoons Sunflower oil
freshly ground pepper
300 grams Red Onion
100 milliliters semi-dry Red wine
1 tablespoon Honey
2 teaspoons grained Dijon mustard
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Preparation steps

1

For the cabbage:Rinse and cut the cabbage into fine strips. Heat the butter in a pan and sauté the cabbage. Season with salt and pepper and deglaze the pan with cream. Cover and simmer about 15 minutes over low heat.

For the fillets: Cut the tenderloin into about 8 slices. Heat the oil in a pan and cook the fillets for about 1 minute each side, season and keep warm in the oven.

For the red onion: Peel the onions, cut into narrow wedges and saute in oil. Deglaze the pan with the wine, season with pepper and add the honey. Cook for about 2 minutes more. Serve fillets with the cabbage and red onions.