Pork Loin
(wrapped in savoy cabbage and wild fennel with a quince sauce)
Ingredients
300 ml of white wine
15 g of onions
10 g of garlic cloves
3 tablespoons of Brandy
1 bay leaf
1 rosemary sprig
3 sage leaves
500 of pork loin
60 g of Savoy cabbage leaves
80 g of extra virgin olive oil
30 g of egg white
20 g of turkey breast
30 g of pork
45 g of veal
45 g of white bread
70 ml of 35 % cream
70 ml of 35% cream, whipped
30 g of wild fennel
Salt and pepper to taste
Preparation
In a saucepan, bring the wine to a boil and add the onion, the garlic, the brandy, the bay leaf, the sage and the rosemary. Reduce to one third of the volume. Filter and let it cool. In a separate anti-adhesive skillet, heat the olive oil and cook the pork loin until browned on all sides. Season with salt and
pepper. Cook in a preheated oven at 1600 C (3200 F), 10 minutes. Blanch the Savoy cabbage leaves in salted water. Drain thoroughly on a kitchen towel. Put the turkey, the pork and the veal through the meat grinder. Transfer the meat to a bowl and add the 35% cream, the bread crumbs, the reduced white wine, salt and pepper. Emulsify and let it cool over water with ice. Fold in the whipped cream and the wild fennel. Roll out a sheet of aluminum foil on the table. Place the drained Savoy cabbage leaves in the center. Spread the filling equally on the cabbage leaves and place the pork loin in the center. Roll up the pork loin in the cabbage leaves and wrap it with the aluminium foil, securing the ends. Steam it or
cook it by immersion, 25 minutes.
Quince Sauce
Ingredients
100 g of quince puree
30 g of sugar
30 g of apples
1 tablespoon of white wine vinegar
175 ml of 35% cream
100 ml of extra virgin olive oil
Salt and pepper to taste
Preparation
In a mixer, combine the apples, the sugar, the quince puree, the wine vinegar, salt and pepper.
Add olive oil slowly. Whip the cream and fold it delicately in the sauce. Slice the pork loin. Transfer two slices on a warm dish. Season with the quince sauce.