10 December 2012

Porc tenderloin with sage and garlic

Start with finely slicing 6 leaves of sage and 1 clove of garlic. Heat a glug of olive-oil and fry first the garlic and then the sage till crisp. Dry on kitchenpaper. Repeat with some small sage leaves (to be used for decoration).
Heat the oven at 180 C.
Cut the meat open and fill with garlic and sage. Bind with kitchen rope.
Prepare the veggies. Shred some Savoye cabbage. De-core an apple and cut into 3 mm thick slices. Cut about 100 gr pumpkin into 1 cm cubes.
Brown the tenderloin in some oil and butter, for 6 mins.
Cook the pumpkin with some salt and pepper in liquid cream, till soft
Fry 2 slices of Spanish ham in a dry pan till crisp.

After 6 mins put the meat in the oven for another 15 mins.
Boil 1 liter of water the add the cabbage for max 4 mins.
In the meantime keep the fat of the meat hot and add 20 cl madera or marsala. Stir to clean the bottom.       
The moment the wine has almost evaporated     
add some cream and stir on a medium flame
till you have a nice thick sauce.
Drain the cabbage.
Fry the apple quickly in some butter.
Use the blender on the pumpkin.
Cut the meat into thick slices

Plate as shown.
Decorate with the crisp sage.

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