Rosemary Pork Tenderloin with Crispy Potato Rosettes & Tangerine Savoy Cabbage
60 min
Pork
88523
For 2 Portions
300 g
pork filet
300 g
potato
100 ml
red wine
2 sprig(s)
rosemary, fresh
2
mandarin orange
1 1/2
egg yolk
1/2
savoy cabbage
100 ml
water
60 ml
balsamic vinegar
40 g
butter
2
allspice, ground
2
juniper berry
2 tbsp
clarified butter
2 tbsp
apple cider vinegar
2 tsp
cornstarch
2 tsp
maple syrup
2 clove(s)
garlic
2
clove
nutmeg
pepper
salt
1. All set?
2. Preheat oven to 300°F (conventional, recommended) or 265°F (fan).
3. Halve savoy cabbage and remove stalk. Wash leaves and slice.