Pork Tenderloin With German Cabbage - cooking recipe

Ingredients

2 1/4 lb baking potatoes, peeled
3/4 cup all-purpose flour
2 tbsp cornstarch
1 pinch grated nutmeg
1 None egg
4 tbsp butter
2 None onions, peeled and finely diced
2 cloves garlic, peeled and finely diced
1 head cabbage, cut into strips
1 tsp wholegrain mustard
1 tbsp cumin seeds
1/2 cup dry white wine
1 1/4 lb pork tenderloin, sliced 1/4 inch thick
3/4 cup heavy cream

Preparation

Cook potatoes in boiling salted water for 20 mins. Drain then pass through a potato ricer and set aside to cool. Add flour, cornstarch, nutmeg, egg and a pinch of salt. Knead until smooth then roll into a long cylinder on a floured work surface. Cut into 1 - 1 1/2 inch long pieces and pinch ends to shape into points. Cook in boiling salted water for 3 mins or until they float to the surface. Remove with a slotted spoon and drain on a tea towel.
Meanwhile, heat 2 tbsp butter in a large pan and saute onions, garlic and cabbage for 10 mins. Season with mustard, cumin and salt to taste. Add white wine. Lay slices of pork on top, cover and cook for 5 mins. Add heavy cream and cook for 5 mins.
To finish, melt remaining butter in a large skillet and saute potato dumplings until golden. Season to taste and serve.