Baked Pork Loin With Green Cabbage And Chantarelle Cream Sauce - cooking recipe

Ingredients

2 tbsp sunflower oil
1 3/4 lbs pork tenderloin
5 slices bacon, chopped
7 oz chantarelle mushrooms
2 None onions, diced
1/2 cup white wine
Scant 1 cup whipping cream
2-3 tbsp cornstarch
2 tsp wholegrain mustard
2 tsp butter
2 1/4 lbs green cabbage, trimmed and thinly sliced (about 1 small)
1 3/4 lbs potatoes, peeled and chopped
2/3 cup milk
Pinch None grated nutmeg

Preparation

Preheat the oven to 400\u00b0F. Heat 1 tbsp oil in a frying pan, add the pork and sear over a medium-high heat, turning to brown all sides, about 2-3 mins. Remove from the pan and set aside. Add the bacon to the pan and saute for 4-5 mins. Add the mushrooms, season and continue to cook for an additional 4-5 mins. Remove from the pan and set aside.
Return pan to stove-top and add remaining 1 tbsp oil, add 1 onion and saute for 3-4 mins. Deglaze with wine then pour in the cream. Mix together cornstarch with an equal amount of water and stir to dissolve. Add 2 tbsp of the cornstarch mixture to the pan and simmer, stirring, for 1-2 mins until thickened. Add more to thicken as desired. Stir in the mustard, bacon and mushrooms. Season, then set aside and keep warm.
Heat 1 tsp butter in a saucepan, add the cabbage and saute for 3-4 mins. Add 1/2 cup water then cover and simmer for 3-4 mins. Strain then transfer to a baking dish. Slice the pork and lay it on top of the cabbage then spoon the mushroom sauce on top. Bake for 15-17 mins.
Cook the potatoes in boiling, salted water for 12-16 mins, until tender. Heat 1 tsp butter in a small frying pan, add remaining onion and saute over medium-high heat for 5-7 mins until golden and crisp. Drain the potatoes, season, then mash with the milk and nutmeg. Divide the potatoes into serving bowls and sprinkle with the onions. Serve alongside pork and cabbage.