Roast Mustard with Potatoes and Savoy Cabbage Cream
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g pork fillet (s)
- 2 tablespoon mustard
- 60 g breadcrumbs, homemade, from rolls
- 100 g bacon, mixed
- 2 onions)
- 4 tablespoon parsley, chopped
- 400 g savoy cabbae
- 15 g butter
- 150 g cream
- some cornstarch, mixed
- 600 g potato (s), small
- salt and pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- Remove the fat from the pork tenderloin and cut the meat into 8 portions. Plate the individual medallions, season with salt and pepper and fry on both sides in the pan. Then take it out of the pan and let it cool down.
- Mix the breadcrumbs with 3 tablespoons of parsley and salt. Finely dice the bacon and 1 onion and leave out. Boil potatoes with their skin on. Brush the cooled pork medallions with mustard and the bacon and onion mixture and sprinkle with the homemade breadcrumbs.
- Halve and quarter the savoy cabbage. Remove the stalk and cut the quarters into strips. Wash the savoy cabbage and cook in salted water until al dente. Then allow to drain.
- Cook the meat in the oven at 185 ° C for about 6 minutes. Dice an onion and let it glaze in butter, sauté the savoy cabbage and thicken with the mixed cornstarch and cream. Season with salt, pepper and nutmeg.
- Peel the potatoes, toss in butter in a pan and add 1 tablespoon of parsley. Take the meat out of the oven and serve on savoy cabbage and potatoes.
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