Ingredients

• 400 g celeriac
• 350 g pork fillet
• 250 g potatoes
• 150 g milk
• 150 g Romanesco broccoli
• 50 g mozzarella
• 30 g butter
• 4 cabbage leaves
• 4 spring onions
• a pak-choi
• thyme
• marjoram
• vegetable broth
• salt
• pepper
• extra virgin olive oil

For the pork tenderloin recipe with cabbage rolls, salt and pepper the pork tenderloin, sear it evenly in a pan with a veil of oil for 7-8 minutes. Free the pan from the fillet and the cooking fat and melt the butter with a minced pepper, a sprig of thyme and a marjoram. Add the fillet and cook it again for 3-4 minutes, continuing to wet it with the sauce. Turn off and let it rest.
For the cabbage rolls: Blanch the cabbage leaves in salted water for 2 minutes, cool them in ice water and dry them with kitchen paper. Peel the potatoes, cut them into small pieces and cook them in boiling salted water for a minute, then mash them with a fork and brown them in a pan with a drizzle of oil for 2-3 minutes, with a little thyme, the diced mozzarella, salt and pepper. Distribute them on the 4 cabbage leaves; close by forming the rolls.
For the vegetables: Peel the celeriac, cut it into cubes and cook it with the milk and 150 g of water (it must be covered by the liquid) for 25 minutes, then blend it with a drizzle of oil and a pinch of salt. Clean the Romanesco broccoli and divide it into florets; sauté them in a pan with a drizzle of oil and a pinch of salt for a minute. Browse the pak-choi and scald it in a pan with a veil of oil for 30 seconds. Clean the spring onions, cut them in half lengthwise and also brown them with a drizzle of oil on the cutting side for 3 minutes; add a ladle of broth, turn them over and cook for another 3 minutes. Serve the fillet with cabbage rolls and vegetables.