- 6 large Savoy cabbage leaves
- 2 Pork tenderloins (each 350 g, thick piece)
- freshly ground pepper
- 2 tablespoons Olive oil
- 100 grams Prosciutto (thinly sliced)
- 100 grams freshly grated Parmesan
- Bakers twine
- For the sauce
- 150 grams pink Button mushrooms
- 1 Onion
- 1 Garlic clove
- 1 tablespoon Butter
- Thyme (Fresh or dried)
- 1 Cup (200 g) Whipping cream
Rinse savoy leaves and blanch for 1-2 minutes in salted water. Drain and rinse in cold water. Pat dry with paper towels. Rub the pork tenderloins with salt and pepper. Heat the olive oil. Brown the pork on all sides. Let cool.
Wrap each tenderloin with prosciutto. Lay flat 3 overlapping cabbage leaves for each tenderloin. Sprinkle Parmesan over the leaves. Set the tenderloins on the prepared leaves and wrap inside the cabbage leaves. Secure with kitchen twine. Place the tenderloins in a baking dish, cover with aluminum foil and bake in a preheated oven at 200°C (approximately 400°F) for about 20 minutes.
For the sauce: Brush to clean the mushrooms and slice thinly. Peel and dice the onion and garlic. Melt the butter and saute the mushrooms, onion and garlic. Sprinkle with the flour and thyme and combine. Add the cream and bring to a boil while stirring. Remove the tenderloins from the pan and let rest for 5 minutes. Add any pan juices from the pork to the mushroom sauce and simmer briefly. Season with salt and pepper. Slice the pork slice and serve with the sauce.