Summary

Ingredients

• 300 g pork fillet (s), (25 cm lon)
• 70 g bacon, sliced
• 1 tablespoon mustard (balsamic)
• 3 strudel sheets from the refrigerated shelf (0 x 0 cm)
• 2 carrot (s)
• 1 kohlrabi, with green
• 6 medium potato (s)
• 200 ml cream
• 1 tablespoon oil
• butter
• salt and pepper
• Nutmeg, freshly grated

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Instructions

1. Cut the pork fillet to a maximum length of 25 cm so that it can later be wrapped in the 30 cm wide dough sheets. Salt and pepper the meat and fry briefly on all sides (including the cut edges). Put the meat aside and let it cool.
2. Peel the kohlrabi and carrots. Cut out cylindrical pencils from the kohlrabi with a fruit pitter, peel out balls from the carrots with a cookie cutter. Cut out the middle rib from the kohlrabi leaves.
3. Blanch the vegetables, including the hollowed-out remains and the leaves, for 2-3 minutes each, chill them ice-cold, drain well and dry them with kitchen paper. Chop the leaves very finely.
4. For the meat, first unroll about 30 cm of cling film on the worktop, but do not remove it yet. Place the bacon slices slightly overlapping the length of the fillet and coat them with balsamic sauce. Place the meat on top and roll it up tightly with the help of the foil. Dispose of the foil.
5. Melt two tablespoons of butter in a saucepan. Brush three strudel pastry sheets with it and place on top of each other. Wrap the pork tenderloin with the bacon in it, butter again and press the edges together on the left and right.
6. Peel and quarter the potatoes, boil them in salted water, drain them and grind them with a masher or press.
7. Puree the hollowed out remains of kohlrabi and carrots with a little cream.
8. Halve the amount of potatoes, mix one half with the kohlrabi puree and ¾ of the chopped kohlrabi leaves, the other half with the carrot puree. Possibly stir in a little milk to achieve the desired consistency. Finally, melt half a tablespoon of butter in each and stir in. Season to taste with salt, pepper and nutmeg. Keep warm on the stove over low heat, stir every now and then so that nothing burns.
9. Preheat the oven to 220 ° top and bottom heat (200 ° convection) and bake the parcels for about 12 minutes on the 2nd rack. Make a test by cutting the parcel in the middle. The meat should be just cooked through. If the time has not yet come, push the parcel back together and place in the oven for a few more minutes.
10. In the meantime, melt the butter in a pan, toss the blanched vegetables in it, reheat and season with salt, pepper and nutmeg.
11. To serve, cut the meat open and place it on the plates with the cut surface facing up. Spread the vegetables and purees decoratively around it and sprinkle the remaining chopped kohlrabi leaves on top.