Pork Tenderloin Wrapped in Savoy Cabbage with Mushrooms
Nutritional values
(Percentage of daily recommendation)
| Calorie | 979 cal. | (47 %) | ||
| Protein | 101 g | (103 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 87 g | (58 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 62.5 g | (208 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 2.5 μg | (13 %) | ||
| Vitamin E | 53.1 mg | (443 %) | ||
| Vitamin K | 35.3 μg | (59 %) | ||
| Vitamin B₁ | 2.8 mg | (280 %) | ||
| Vitamin B₂ | 2.2 mg | (200 %) | ||
| Niacin | 41.5 mg | (346 %) | ||
| Vitamin B₆ | 4.3 mg | (307 %) | ||
| Folate | 656 μg | (219 %) | ||
| Pantothenic acid | 8.5 mg | (142 %) | ||
| Biotin | 29.3 μg | (65 %) | ||
| Vitamin B₁₂ | 3.5 μg | (117 %) | ||
| Vitamin C | 1,033 mg | (1,087 %) | ||
| Potassium | 6,564 mg | (164 %) | ||
| Calcium | 1,567 mg | (157 %) | ||
| Magnesium | 344 mg | (115 %) | ||
| Iron | 16.2 mg | (108 %) | ||
| Iodine | 81 μg | (41 %) | ||
| Zinc | 13.6 mg | (170 %) | ||
| Saturated fatty acids | 7.6 g | |||
| Uric acid | 1,092 mg | |||
| Cholesterol | 180 mg | |||
| Complete sugar | 64 g |
Ingredients
- Ingredients
- 2 scallions
- ¼ Celery
- 1 carrot
- 600 grams waxy potatoes
- 1 Tbsp butter
- salt
- freshly ground peppers
- 400 milliliters Vegetable broth
- 8 large Savoy cabbage
- 400 grams white button Mushroom
- 2 finely chopped shallots
- 1 tsp freshly grated Horseradish
- 1 egg yolk
- 50 grams freshly grated Emmentaler cheese
- 600 grams Pork tenderloin (ready to cook)
- 1 Tbsp vegetable oil
- 2 Tbsps scallions (for garnish)
Preparation steps
Rinse and trim the vegetables. Cut the celery, carrots and potatoes into small cubes. Cut the scallion into rings. Melt 1 tablespoon butter in a saucepan, sauté the vegetables and the potatoes and season with salt and pepper. Pour in the broth, cover and simmer over low heat for about 10 minutes. Meanwhile, blanch the cabbage leaves in boiling salted water for about 2 minutes. Remove, rinse in cold water and pat dry. Trim the mushrooms and finely chop.
Melt the butter in a saucepan and cook the onions and mushrooms until the liquid has evaporated. Season with salt, pepper, and horseradish, remove from heat, let cool slightly and stir in the egg yolk and cheese.
Rinse the pork, pat dry and cut into 8 equal slices. Slightly flatten and season with salt and pepper. Heat the oil in a frying pan and sear the medallions on both sides, then remove from the pan. Spread the cabbage leaves on a work surface. Spread 1/2 of the mushroom mixture on the leaves and place a medallion on each. Spread the rest of the mushrooms on the meat and fold up the cabbage to make a packet. Tie with kitchen twine and place in the pot with the broth and vegetables. Cover and simmer for another 15 minutes. Remove the parcels from the pot and remove the string. Arrange the vegetables in shallow bowls with broth, place a cabbage-wrapped pork medallion on each and garnish with chives.
