Pork Fillet with Creamed Savoy Cabbage and Onions
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.