Roulades of Cabbage & Forcemeat Wrapped Pork Tenderloin
on a bed of Lentils and Balsamic Sauce,
with Potato Celeriac Puree ,
Braised Carrots & Parsnips and Sauté Brussel Sprouts
Roulades of Cabbage & Forcemeat Wrapped Pork Tender1oin   4 servings
Amount Measure Ingredients
1  pound Pork Tenderloin 
14 oz Forcemeat
8 ea Savoy Cabbage Leaves, blanched
4 oz Caul Fat
1  clove Garlic
3  oz Carrot, Onion
2 sprigs Fresh Thyme
  to taste Salt & White pepper
     

Method:
Trim tenderloin being certain to save trimmings for forcemeat . Sear and season tenderloin on all sides, allow to rest slightly for some carryover cooking. Deglaze searing pan and caramelize mirepoix mixture along with reserved trimmings and thyme. Meanwhile, spread forcemeat t inch thick on plastic film dotted with a little moisture and roll tenderloin carefully up in forcemeat. Place blanched cabbage leaves (with center and veins removed) on another piece of plastic film and wrap forcemeat-coated tenderloin inside. Wrap caul fat around cabbage enclosed tenderloin and place on caramelized mirepoix. Roast at 400 degrees until internal temperature of pork is 135-140 degrees.