Pork Fillet in Bacon Crust with Red Cabbage and Potato Dumplings

Ingredients

• 800 g red cabbage
• 40 g Butter
• 100 g apples (cut into pieces)
• 2 cloves of peppercorns
• 20 ml Cassis
• 0.125 l dry red wine
• 2 tbsp sugar
• 2 tbsp vinegar
• Salt
• ground pepper
• 1 kg starchy potatoes
• 150 g flour
• 2 Eggs
• Salt
• 2 tbsp Cornstarch
• 6 sprigs Thyme
• 8 pork fillet medallions
• 2 tbsp clarified butter
• 8 slices breakfast bacon
• 200 ml roasting stock
• 2 tbsp cognac
• 2 tbsp butter
• thyme (for garnish)
• peppercorns (for garnish)

Instructions

1. 1.

   For the red cabbage, remove the outer leaves, halve the cabbage, cut out the core and slice into fine strips with a vegetable peeler. Heat the butter in a pot and add the cabbage, apples, and peppercorns. Pour in a little water, cassis, and red wine. Add sugar and vinegar, season with salt and pepper, cover, and simmer for 35-40 minutes. For the dumplings, peel, wash, and boil the potatoes in salted water for about 25 minutes. Drain and press the hot potatoes through a potato masher. Knead into a dough with flour, eggs, and salt. Bring plenty of salted water to a boil. Mix the cornstarch with cold water, add it to the hot water. With wet hands, shape dumplings from the potato dough and cook in the boiling water for about 20 minutes. Preheat the oven to 120°C (240°F) fan‑forced.

2. 2.

   Wash the thyme, shake off excess moisture, pluck a few leaves, and chop. Lightly salt and pepper the fillet pieces. Brown them all sides in hot clarified butter. Sprinkle with some thyme and then tightly wrap each piece with bacon. Arrange side by side in a baking dish and bake for 25-30 minutes. Deglaze the pan with the stock and cognac, reduce slightly. Remove from heat, stir in butter, season with salt and pepper.

3. 3.

   Plate the red cabbage on a dish, arrange the fillet pieces on top, add the dumplings, pour some sauce over everything, and garnish with thyme and peppercorns before serving.