Pork Tenderloin in Savoy Cabbage w/ Mushrooms

Pork tenderloin gets plenty of attention for its leanness. After all, it rivals boneless, skinless chicken breast. But tenderloins also deserve credit for their versatility. They lend themselves to so many different preparations, you never need to serve it the same way twice.

This tenderloin wrapped in savoy cabbage with mushrooms puts a new spin on the basic cabbage roll idea. The complete meal is ready in just over an hour and it tastes absolutely great.

Savoy cabbage is believed to have originated in Europe and was first documented in the 1500s in a region once ruled by the Italian House of Savoy. This region bordered France, Italy, and Switzerland and the cabbage was later introduced to northern Europe in the 18th century. Today Savoy cabbage can be found at specialty grocers and local supermarkets in Europe, Asia, Canada, and the USA.

Savoy cabbage is best suited for both raw and cooked applications such as roasting, braising, steaming, boiling, baking and stir-frying. It is considered the most versatile of all cabbages and can be used as a substitute for both western hard-heading types and Chinese loose-heading varieties. The frilly texture and mild, sweet flavor of Savoy cabbage can supplement slaws and salads when raw, and soups, stews, and curries when cooked. It can also be sliced thinly and mixed into pasta, stuffed with meats such as duck, sausage or bacon and baked, or utilized as a wrap substitute for tacos or spring rolls. In addition to cooked applications, Savoy cabbage can pickled and preserved for extended use as a condiment. Savoy cabbage pairs well with herbs such as sage, thyme, caraway, dill, and mint, horseradish, avocadoes, apples, onions, garlic, carrots, peas, corn, fennel, potatoes, nuts such as peanuts, almonds, and walnuts and juniper berries. The cabbage will keep 1-2 weeks when loosely wrapped in plastic and stored in the crisper drawer of the refrigerator.

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Pork Tenderloin in Savoy Cabbage w/ Mushrooms
Instructions
Tenderloin
  1. Blanch the savoy cabbage leaves in boiling salted water for about 45 seconds. Remove, rinse in cold water & pat dry. Trim the mushrooms & chop.
  2. Melt butter in a saucepan & cook the shallots & mushrooms until the liquid has evaporated. Season with salt & pepper to taste & remove from heat, allow to cool slightly & stir in beaten egg yolk & cheese.
  3. Heat the oil in a frying pan & sear tenderloin on all sides, then remove from pan.
  4. On a sheet of saran, place bacon ensuring that each piece slightly overlaps each other. Layer the bacon the same length as the tenderloin.
  5. Lay the cabbage leaves overlapping slightly on another sheet of saran. Spread the mushroom mixture over the leaves. Sprinkle the tenderloin with Montreal Steak Spice then place on top of mushroom mixture. Using saran, wrap the tenderloin in the cabbage then place cabbage wrapped tenderloin onto bacon lined saran paper.
  6. Wrap the bacon tightly around all with the help of the saran wrap. Twist the ends of the saran make a nice tight roll. Place in refrigerator until ready to roast.
Veggies
  1. Prepare vegetables. Melt 1 Tbsp butter in a saucepan, sauté vegetables & season with salt & pepper. Pour in the broth, cover & simmer over low heat for about 10 minutes. This can be done while meat is roasting.
Cook & Serve
  1. Preheat oven to 400 F.
  2. Place tenderloin in a no-stick pan over medium heat & brown off the bacon on all sides. When evenly browned, transfer to preheated oven & roast for 30 minutes, then rest for 2 minutes before slicing.
  3. Place veggies & broth on a platter. Slice tenderloin & place on top of veggies for serving.

Roast Pork Tenderloin w/ Gorgonzola Sauce

I have always enjoyed incorporating different varieties of cheese into my cooking. Like the saying goes ‘cheese makes it better’. One of the few kinds both Brion and I are not fond of though, is Blue Cheese. Never being able to get past that real strong smell and flavor, it came as a surprise to me when I tasted Gorgonzola and loved it.

It all came about some years ago, Brion and I had the pleasure of eating lunch at Gayles Bakery & Rosticceria in the little seaside town of Capitola, about 64 km (40 miles) north of the Monterey Peninsula in California. It was there I tasted gorgonzola and it was just incredible!

We had arrived at Gayle’s right around noon. The place was bustling with business. It had a massive rotisserie and deli case packed with roasted chicken, slow barbecued ribs, hot entrees, salads and sandwiches. In the bakery cases were desserts that could give any French bakery some pretty stiff competition. I stood there trying to make a lunch choice and decided on a very ordinary looking Spinach-Gorgonzola Pasta. Wow! It was so good; I wouldn’t dream of ordering anything else on future visits. My love affair with Gorgonzola still continues.

Imported from Italy, this sweet or ‘dolce’ Gorgonzola has the characteristically creamy texture and nutty aroma Gorgonzola is known for yet a milder taste due to a shorter aging period. A great option for those who normally shy away from blue cheese.

Brion has come to enjoy it as much as I do, so it comes up often in our meals.

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Roast Pork Tenderloin w/ Gorgonzola Sauce
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Servings
Servings
Votes: 1
Rating: 5
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Instructions
Tenderloin
  1. Preheat oven to 400 F.
  2. Slice tenderloin horizontally into 1-inch slices but leave the bottom STILL INTACT. Thread onto a skewer, pulling the pieces open slightly. Brush with oil & sprinkle with seasoning.
  3. Place skewer OVER a roasting pan with only the ends of the skewer resting on the pan. Roast ONLY until meat is cooked through, about 30 minutes or when thermometer reads around 150 F. Remove from skewer & slice through. Prepare sauce while meat is roasting.
Sauce
  1. In a small saucepan, melt butter then whisk in flour. Cook for 1 minute, stirring occasionally, then began adding milk gradually while whisking constantly. Continue cooking until the sauce begins to thicken. Remove from heat.
  2. Allow the sauce to cool slightly before adding gorgonzola. Stir until the cheese is incorporated & add salt to taste if preferred.
  3. Pour sauce on serving dish & place tenderloin medallions on top. Garnish with green onion.