Zwei perfekt angebratene Fleischstücke mit goldbrauner Kruste, kunstvoll auf frischem Gemüse und einer reichhaltigen Soße angerichtet, präsentiert in einer flachen, beige gesprenkelten Schüssel. Das Gericht, das mit dem präzisionsgefertigten Kochgeschirr von Fissler zubereitet wurde, spiegelt zeitlose deutsche Handwerkskunst und Innovation wider.

Pork Tenderloin Strindberg with Kimchi

Name: Pork Tenderloin Strindberg with Kimchi
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: For Bavarian kimchi cabbage:; 500 g Bavarian kimchi (drained); 2 tbsp sugar; 150 ml kimchi brine; 1 red chili; 40 g butter; 1 tbsp cornstarch; 2 tbsp water; ½ bunch chives; 140 ml dark beer, reduced to 60 ml (alternatively: non-alcoholic malt beer); 3 ml soy sauce; For the Strindberg pork tenderloin:; 600 g pork tenderloin; 3-4 tbsp medium-hot mustard; 3 shallots, finely diced; 3 tbsp flour; 1 tbsp clarified butter; 50 g butter; salt and pepper

Hearty, aromatic and full of character: starred chef Alexander Herrmann combines tender pork tenderloin Strindberg with an extraordinary Bavarian-style cabbage kimchi. The caramelised kimchi brings spicy, malty and lightly fruity flavours to the plate and gives the classic dish a creative, modern touch. A sophisticated main course that uniquely combines Franconian cuisine and Korean fermentation art.

Note: For this recipe, the Kimchi in Bavarian-style cabbage is required. You can find the preparation here: Kimchi in Bavarian-style cabbage.

45 min

Total Time

25 min

Cooking Time

20 min

Preperation Time

Ingredients

4 servings

	For Bavarian kimchi cabbage:
500 g	Bavarian kimchi (drained)
2 tbsp	sugar
150 ml	kimchi brine
1	red chili
40 g	butter
1 tbsp	cornstarch
2 tbsp	water
½ bunch	chives
140 ml	dark beer, reduced to 60 ml (alternatively: non-alcoholic malt beer)
3 ml	soy sauce
	For the Strindberg pork tenderloin:
600 g	pork tenderloin
3-4 tbsp	medium-hot mustard
3	shallots, finely diced
3 tbsp	flour
1 tbsp	clarified butter
50 g	butter
	salt and pepper

Instructions

Step 1 of 8:

Drain the fermented kimchi and reserve the brine.

Step 2 of 8:

Let the sugar caramelize lightly in a saucepan or frying pan. Deglaze with a little kimchi brine and add the kimchi. Finely chop the chili and stir it in. Let the kimchi simmer over medium heat for a few minutes, then add the butter and let it melt completely.

Step 3 of 8:

Stir the cornflour smooth with water, add to the kimchi, and briefly bring to the boil until it thickens slightly. Finely slice the chives (into about 1-1.5 cm rings) and gently fold in.

Step 4 of 8:

Cut the pork tenderloin into medallions about 3 cm thick and flatten them slightly. Season both sides with salt and pepper.

Step 5 of 8:

Brush the tops of the medallions with mustard. Press the diced shallots into the mustard layer. Gently press the mustard-onion side into the flour.

Step 6 of 8:

Heat clarified butter in a pan. Place the medallions in the pan with the floured onion side facing down and press down gently. Fry slowly over medium heat until the diced shallots are golden brown. Then turn them over.

Step 7 of 8:

Add the butter, let it foam, and finish cooking the medallions in it. Baste the medallions several times with the foaming butter (arroser). Then remove the cooked medallions from the pan.

Step 8 of 8:

Briefly sauté the remaining shallots in the same pan, season with salt and half a spoonful of mustard, and add to the kimchi.