Polędwiczka wieprzowa, krem z czerwonej kapusty, chipsy z jarmużu

Pork tenderloin, cream of red cabbage, kale chips

Ingredients: Serving for 4 people

  • Pork tenderloin 1 piece
  • Red cabbage 600 grams
  • Onion 200 grams
  • Green peas
  • Blueberries 100 grams
  • Young carrots 200 grams
  • Brussels sprout leaves 100 grams
  • Red wine 100 ml
  • Butter 100 grams
  • Cumin 5 grams
  • Canola oil 100 ml
  • Salt 
  • Pepper 

How to prepare:

Remove membranes and clean the tenderloin, marinate in oil, cumin, salt and pepper, fry in clarified butter and then place in an oven pre-heated to 95°C / 205°F for 8 minutes. Shred the cabbage, then cook it with red wine, sugar and one large plum. Then evaporate the liquid and mix the remaining cabbage in a thermomix device. Cook the green peas in a frying pan, add 20 grams of butter and serve with meat and cream of red cabbage. Cook the carrots and onion in sweet water. When it is ready, pour off the water and add butter and let it simmer for 4 minutes. In a pot, heat the oil to 160°C / 300°F, fry the kale, using paper towels to soak up excess oil. Fry the blueberries in red wine with a cube of butter and serve on pieces of roasted onion.