Pork tenderloin wrapped in savoy cabbage leaves

Wrap the bacon around the pork tenderloin pieces. Heat 10 g of oil in a pan and brown them evenly; remove from the heat and let them drain on paper towels.

Blanch the Savoy cabbage leaves, refresh them in ice water, and dry them with a kitchen towel. Remove the central ribs from four of the leaves and use them to wrap the tenderloin pieces after seasoning them with aromatic salt.

Place the resulting parcels in a baking dish and cook in the oven at 180°C for 8–10 minutes.

To prepare the sauce, sauté the finely sliced spring onion and minced garlic in 15 g of oil. Add the cabbage ribs and the whole leaves, along with the peeled potatoes—do not discard the peels—which have been boiled and passed through a sieve. Complete the vegetable broth with wild fennel seeds, salt, and pepper, and cook for fifteen minutes over moderate heat. Finally, combine everything, blend, and strain through a sieve.

Wash the potato peels and leave them in ice water for twenty minutes, then fry them in hot oil.

Arrange the tenderloin pieces on individual plates with the cabbage rib sauce and the potato peels. Finish with the cooked grape must reduction and garnish with wild fennel.