Pork Tenderloin Pockets with Vegetables on Marjoram Jus

Heat the butter in a small frying pan. Add the vegetables, squeeze and add the garlic clove and sauté for four to five minutes, turning frequently. Cool slightly.

Mix marjoram in a small baking bowl with cream curd, cheese and the vegetables. Season the mixture with salt and pepper.

Thinly pound the pork slices between plastic wrap to make rounds of about 8 cm in diameter. Place a small amount of vegetable mixture on one half of each slice and fold the other half over the top. Pat the edges tightly with the back of a knife so that they seal well.

Preheat the oven to 80 °C. Warm up a plate.

Season the fillet pockets with salt and pepper. Roast them in the hot clarified butter for a minute and a half on each side. Immediately transfer to the preheated plate and cook in the 80 °C oven for about twenty minutes.

Deglaze the pan with port wine, red wine and soup and boil on high heat for about 2/3 of the time. Then add the marjoram, add the butter in small pieces and add to the sauce. Season to taste with salt and freshly ground pepper.

Arrange the fillet pockets on hot plates and pour the sauce around them.

Serve with fried potatoes or risotto.

Our tip: Use high-quality red wine for a particularly fine taste!

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