Description
Meat cooked in this way retains its juiciness thanks to the marinade and wrapper of cabbage leaves. It turns out very tender and flavorful. Cubes of potatoes with a crispy crust – a great side dish for this meat.
Ingredients
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Pork
1 kg
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Cabbage
0.5 piece
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Green onions
1 coup
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Salt
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Allspice
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Mushrooms
400 g
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Onion
1 piece
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Garlic
3 tooth
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Mayonnaise
3 Tbsp
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Sauce
3 Tbsp
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Potatoes
4 piece
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Olive oil
Cooking
1. Tenderloin wash and dry.
2. Cabbage dipped in boiling water for two minutes, remove the upper leaves, returned to the boiling water and remove the limp new leaves. Repeat with the remaining cabbage. Dry the cabbage leaves on paper napkins. The green onion pour over boiling water.
3. Mix mayonnaise with Worcester sauce. The garlic through a press and add to mayonnaise.
4. Pour the tenderloin the marinade and leave for several hours or overnight.
5. Onion cut into small cubes and cook until transparent, add the finely chopped mushrooms, season with salt and pepper and simmer for 15 minutes until evaporation of excess liquid.
6. Put 2/3 cabbage leaves with overlapping in a single layer, cover with a layer of the mushroom mass, put on top the fillets, thoroughly coated with marinade. Cover with remaining cabbage leaves, secure with strips of green onions. (Often the bow breaks. In this case, if necessary, tie pork chops to sheets with cooking string).
7. Cut the potatoes into cubes, put in a bowl, season with salt and pepper and generously drizzle with olive oil. Put the loin in the middle of the baking sheet, with the two sides put the cubes of potatoes and bake for 40-45 minutes at a temperature of 220S.
8. Top charred cabbage leaves can be removed if desired.
9. Cut the pork into portions, place them on a dish along with the crispy diced potatoes and serve immediately.
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