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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- 2 scallions, cut in rings
- 1 stalk celery, sliced
- 1 medium carrot, julienned
- 250 gm (1-2 potatoes) potatoes, skin on, cubed
- 1 Tbsp butter,
- 1 tsp Herbamare sea salt
- 1 1/2 cups vegetable broth
- 454 gm mushrooms, chopped
- 2 shallots, finely chopped
- 1 egg yolk, beaten
- 50 gm Parmesan cheese, grated
Ingredients
Pork Tenderloin
Vegetables
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- Blanch the savoy cabbage leaves in boiling salted water for about 45 seconds. Remove, rinse in cold water & pat dry. Trim the mushrooms & chop.
- 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.
- Heat the oil in a frying pan & sear tenderloin on all sides, then remove from pan.
- On a sheet of saran, place bacon ensuring that each piece slightly overlaps each other. Layer the bacon the same length as the tenderloin.
- 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.
- 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.
- 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.
- Preheat oven to 400 F.
- 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.
- Place veggies & broth on a platter. Slice tenderloin & place on top of veggies for serving.
