Pork Tenderloin

Ingredients

• 6 large savoy cabbage leaves
• Salt
• 2 pork tenderloins (350 g each, thick cut)
• freshly ground pepper
• 2 tbsp olive oil
• 100 g Parma ham (thinly sliced)
• 100 g freshly grated Parmesan
• kitchen twine
• 150 g pink mushrooms
• 1 onion
• 1 Garlic clove
• 1 tbsp butter
• thyme (fresh or dried)
• 1 cup (200 g) heavy cream
• Salt
• Pepper

Instructions

1. 1.

   Rinse the savoy cabbage leaves and blanch them in salted water for 1-2 minutes. Drain and shock with cold water, then pat dry with kitchen paper.

2. 2.

   Rub the pork tenderloins with salt and pepper. Heat olive oil in a pan and sear the tenderloins all around until browned. Let cool.

3. 3.

   Wrap each pork tenderloin with Parma ham. Lay three savoy cabbage leaves overlapping on a plate, sprinkle half of the parmesan over them, place a tenderloin on top, then wrap it in the cabbage leaves. Tie securely with kitchen twine. Arrange the wrapped tenderloins in a baking dish, cover with foil, and bake at 200°C (or gas 3 / fan 180°C) for about 20 minutes.

4. 4.

   Clean, trim, and slice the mushrooms. Peel and dice the onion and garlic. Melt butter in a pan, sauté the mushrooms, onion, and garlic. Sprinkle flour and thyme over them, stir to combine. Pour in heavy cream and bring to a simmer while stirring. Remove the tenderloins from the dish and let rest for 5 minutes. Deglaze the pan with the drippings from the tenderloins, let it reduce briefly, then season with salt and pepper. Slice the pork and serve with the mushroom sauce.