Pork Tenderloin on Pumpkin Cabbage

For the pork tenderloin on pumpkin cabbage, peel the potato, cut into small cubes and cook in the beef broth until soft, then add the sour cream and puree finely with a blender. Season to taste with finely grated horseradish, vinegar and salt. Cut the cabbage head in half, remove the stalk and cut into 1 cm cubes. Place in a perforated cooking dish.

Cut the pumpkin in half, remove the seeds and peel if necessary. Dice the pumpkin as well and place in a perforated cooking dish.

Trim the pork tenderloin, season with salt and pepper and roll in the finely chopped herbs. Wrap in cling film and steam on a perforated cooking tray at 100 °C for 15 minutes. After 5 minutes add the cabbage and steam, after another 4 minutes add the pumpkin.

Let the meat rest in the oven for another 10 minutes at about 50 °C before slicing. Arrange the cabbage and pumpkin on plates, top with sliced filet and dress with kraut sauce.

Serve the pork tenderloin on pumpkin cabbage.

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