Recipe (english)

Pork fillet with cabbage salad

Pork fillet with cabbage salad
Quantity Ingredient
300 g Potatoes
400 g Pork fillet
1 tsp Oil
Pepper from the mill
400 g Cabbage Salad
200 g Sour cream

Pork fillet with cabbage salad is served with baked potatoes and sour cream. The pork fillet with cabbage salad tastes best if you prepare the cabbage salad and the sour cream yourself (see recipes). Who does not have so much time, can also fall back on finished cabbage salad and sour cream. First preheat the oven for the baked potatoes to 220°. Brush two pieces of aluminium foil thinly with oil on the matt side. Place two potatoes of the same size on one piece of aluminium foil each and wrap firmly. Bake baked potatoes on the middle shelf for about 45-50 minutes. Remove the white skins from the pork fillet and cut the pork fillet into slightly thicker slices, as shown in the picture above. Brush a grill pan or normal pan with oil and heat. Fry the pork fillet at the highest heat and only turn when the pork fillet can be easily removed from the bottom of the pan. Otherwise the meat sticks and the meat fibres tear. Fry the pork fillet on a medium heat for about 2-3 minutes and then season with ground pepper and salt. Arrange pork fillet with cabbage salad on plates and serve with a baked potato with sour cream.

Servings: 2, Difficulty: 
Preparation time: 15 minutes, Total duration: 45 minutes

All data per serving:
792 kcal
56 g
48 g
41 g

(C)opyright by Marions Kochbuch