Pork Loin in Savoy Coat with Fried Potato Wedges

Brush the potatoes clean in cold water and cut into corners with the skin.

Blanch savoy cabbage leaves in lightly salted water, rinse in iced water, dry and cut out stem generously.

Peel carrots and cut into coarse slices.

Season pork loin with salt and pepper, sear on all sides with a little rapeseed oil in coated frying pan, remove from frying pan.

Preparation Wrap pork loin with smoked bacon, place on savoy cabbage leaves, wrap and tie with twine.

Heat a frying pan with a little rapeseed oil, fry potato wedges, add carrots and season with black pepper flakes.

Add the roasted pork loin, pour vegetable soup and a little bit of brown stock and add rosemary sprig and bay leaves.

Cook everything together for about 20 min at 120-130 °C in the stove. Serve:

Cut the meat into slices. Arrange potatoes and carrots on a flat plate as a bed.

Place meat on top, pour on sauce and garnish with leaf parsley.

Our tip: Use bacon with a fine, smoky note!

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