Speck-wrapped pork tenderloin with savoy cabbage and potatoes

Ingredients

For 1 serving

• Pork tenderloin140 g
• Speck20 g
• Savoy cabbage200 g
• Potatoes180 g
• Onion30 g
• Beef broth80 ml
• Extra virgin olive oil10 g
• Thyme1 g
• Saltto taste
• Black pepperto taste

Contains: celery,

In season: October – March

Method

1. Preheat the oven to 200 °C (conventional). Remove the outer leaves and tough rib from the Savoy cabbage and cut it into strips; peel the potatoes and cut them into cubes of about 1.5 cm; chop the onion.
2. Heat half the oil in a casserole over medium heat and soften the onion for 2 minutes; add the cabbage, potatoes and stock, season with salt, cover and braise over medium-low heat for 20 minutes, stirring now and then, until the potatoes are tender.
3. Meanwhile season the tenderloin with pepper and thyme and wrap it in the speck slices, overlapping them slightly.
4. Heat the remaining oil in a frying pan over medium-high heat and sear the tenderloin for 3–4 minutes, turning, until the speck is golden.
5. Move it to a roasting tin and roast for 18 minutes, until the speck is crisp and the meat is just pink in the centre; rest for 3 minutes.
6. Slice the tenderloin and serve it on the cabbage with the potatoes.