Home · Recipes · Gourmet Specialties · Pork

Pork Filet "Balkan"

4 servings

Ingredients

• 600 g Pork tenderloin
• 60 g Fat (for browning)
• 4 Stk Cabbage leaves (large, blanched)
• 0.12 L sour cream
• 1 Prise Salt
• 1 Prise Pepper
• 1 Stk Onion (large)
• Veal bones (finely chopped) (nach Bedarf)
• 1 TL Rose paprika (sweet noble)
• 1 TL Tomato paste
• Flour (nach Bedarf)
• broth (nach Bedarf)
• Caraway (nach Bedarf)
• Marjoram (nach Bedarf)
• Garlic (nach Bedarf)
• Rice (for base) (nach Bedarf)
• Paprika (green and red, in strips) (nach Bedarf)

Instructions

1. Lightly pound four pork filets (approximately 150 g each), season with salt and pepper.
2. Quickly brown in 60 g hot fat until light brown – the meat should remain rare inside.
3. Then wrap each filet in a large blanched cabbage leaf.
4. Place the rolls side by side in a suitable casserole, pour paprika sauce and 0.125 l sour cream over them, cover and braise over low heat until tender.
5. For the paprika sauce: Finely dice a large onion and roast together with some finely chopped veal bones in the remaining cooking fat until light brown.
6. Stir in 1 teaspoon each of noble sweet paprika and tomato paste plus some flour and briefly fry.
7. Add broth as needed.
8. Finely chop caraway and marjoram, add with crushed garlic and salt, bring everything to a boil and pass through a sieve.
9. Arrange the finished cabbage rolls on a flat rice base garnished with green and red pepper strips.
10. Pour the adjusted sauce over them.

Based on a cookbook by Hans Hofer (1964), adapted with AI.