Apple-cinnamon-red cabbage with pork tenderloin and croquettes

For 4 people
  • 1 head of red cabbage (approx. 1 kg)
  • 2 Onions
  • 2 EL clarified butter
  • 100 ml Vegetable broth
  • 100 ml dry red wine
  • 2 bay leaves
  • 1 Cinnamon stick
  • 2–3 Cloves
  • 8 EL Wine vinegar
  • 4–5 tablespoons Sugar
  • Salt
  • pepper
  • 600 g Pork fillet
  • 6 slices breakfast bacon
  • 2–3 EL Oil
  • 1 small onesPotato
  • 175 g chunky apple compote (glass)
  • 1 (450 g) Bag of frozen potato croquettes
  • 1 EL dark sauce binder
  • wooden skewers
  • aluminum foil
75 minutes
easy
1.
Clean and quarter the red cabbage and cut out the stalk. Peel and dice the onions. Cut the cabbage into fine strips. Heat the lard in a saucepan. Sauté the onions in it. Add red cabbage, 100 ml stock, red wine, bay leaves, cinnamon and cloves.
2.
Season with vinegar, sugar, salt and pepper and simmer covered for approx. 50 minutes. Wash the meat 30 minutes before the end of the cooking time and pat dry. Season with salt and pepper. Wrap with bacon slices and withPin the wooden skewer.
3.
Heat 1 tablespoon of oil in an ovenproof pan, sear the meat in it for 3–4 minutes. Cook the meat in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for 12–15 minutes.
4.
Peel, wash and finely grate 1 potato. Fold the grated potato and apple compote into the red cabbage, season again with salt, pepper and sugar. Keep simmering. Heat 2–3 tablespoons of oil in a large pan.
5.
Spread out the frozen croquettes in the pan. Bake over medium heat depending on the degree of browning you want, shaking the pan several times. Take the meat out of the oven, wrap it in aluminum foil and keep it warm.
6.
Loosen the roasting set and bring to the boil with 300 ml of stock. Pour through a sieve into a small saucepan, bring to the boil. Stir in the sauce thickener, bring to the boil again and season with salt and pepper. Cut the meat into slices and serve with red cabbage, croquettes and sauce.
1 person approx:
  • 720 kcal
  • 3020 kJ
  • 42 g protein
  • 29 g fat
  • 66 g carbohydrates

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