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Blanch the savoy cabbage leaves for 2 minutes. Remove leaf ribs and halve the leaves. Prepare the pork fillet by cutting it lengthways, do not cut through it. Then fold it open. Season inside with salt and pepper. Cut the chives and sprinkle over it.
Cut the cheese into 4 sticks and wrap each with a slice of salami. Spread the blanched savoy cabbage leaves on the opened fillet, put the salami pieces on top, fold the fillet, and tie it up with the kitchen yarn. Season outside with salt and pepper.
Heat the clarified butter and fry the pork fillet on all sides for about 1 1/2 minutes. Remove and place on a plate. Preheat the oven to approx. 200 ° C. Boil the gravy with the port and white wine. Add the bullion paste and reduce everything by half. Put the pork fillet back into the sauce in the roasting pan and cook in the oven at 200 ° C on the 2nd bar from the bottom for 20 minutes. Remove the roasting pan from the oven and pour the sauce into a small saucepan. Cover the fillet and let it sit for 5 minutes. Bring the sauce to a boil, add 60g of butter in flakes and add to the sauce. Season to taste with salt, pepper, and a little lemon juice.
As a side dish we recommend a colorful salad plate and potato gratin.