Lomo con col al horno

By Timo 2 · 2 servings

Ingredients

• 800 g pork tenderloin
• salt
• pepper
• 1 EL lard
• 0.13 l stock
• 1.2 kg savoy cabbage
• salted water
• 1 Stück onion, diced
• 4 Stück garlic, diced
• olive oil
• 200 g chopped tomatoes
• 50 g sobrassada
• 30 g black olives
• 30 g chopped almonds
• 30 g pine nuts
• 30 g raisins
• 0.13 l stock
• salt
• pepper

Method

1. Season the pork tenderloin with salt and pepper and sear well on all sides in 1 to 2 tbsp lard over high heat. Then cover and braise over low heat for about 20 minutes, adding a little water if necessary.
2. Cut the meat into slices and place it in another casserole dish.
3. Deglaze the pan drippings from the bottom of the pan with the stock and pour over the meat.
4. Coarsely chop the savoy cabbage, blanch it in salted water for 5 minutes, remove, refresh in cold water and drain. Layer the cabbage over the meat.
5. Sauté the onion and garlic in olive oil.
6. Add the chopped tomatoes, the sobrassada, the black olives, the chopped almonds, the pine nuts and the raisins and simmer over medium heat, stirring in well.
7. Pour over 1/8 l stock and season with salt and pepper.
8. Pour the sauce over the cabbage.
9. Bake at 180 °C for about 10 minutes.