Pork Tenderloin Strindberg with Kimchi
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.
40 min
Total Time
20 Min
Cooking Time
20 min
Preperation Time
Ingredients
| For the pork tenderloin: | |
| 4 | pork tenderloins (approx. 150-180 g each) |
| salt, pepper | |
| 2 tbsp | Dijon mustard |
| 3 | onions, finely chopped |
| flour for dusting | |
| vegetable oil for frying | |
| For the Bavarian-style kimchi kraut: | |
| approx. 800 g | fermented Chinese cabbage kimchi, Bavarian-style |
| 200 ml | kimchi brine |
| 2 tbsp | sugar |
| some chili (to taste) | |
| 40 g | cold butter |
| 2 tsp | cornstarch |
| 4 tbsp | water |
| chives, finely chopped |
Instructions
Step 1 of 7:
Prepare the kimchi. Drain the fermented kimchi in a sieve, catching the liquid.
Step 2 of 7:
Glaze the kimchi. Let the sugar caramelize to a golden brown in a stainless steel pan. Carefully deglaze with a little kimchi liquid and dissolve the caramel that forms. Add the kimchi and let it reduce over medium heat.
Step 3 of 7:
Season to taste. Stir in the chili and cold cubes of butter. Then stir in the cornstarch mixed with water and bring briefly to a boil until the kimchi thickens slightly. Finally, fold in the chives and keep warm.
Step 4 of 7:
Prepare the pork tenderloin. Season the pork tenderloins with salt and pepper and let them rest for a few minutes. Then spread a thin layer of mustard over them.
Step 5 of 7:
Apply the Strindberg crust. Spread the finely chopped onions evenly over the mustard side and press down lightly. Then dust the onion side lightly with flour.
Step 6 of 7:
Cook the pork tenderloin. Heat a little vegetable oil in a non-stick pan. First sear the pork tenderloins with the floured onion side facing down until a golden brown crust forms. Then turn them over and finish cooking on the second side until the desired core temperature is reached.
Step 7 of 7:
Plate up. Divide the glazed Bavarian cabbage kimchi between the plates and arrange the Strindberg pork tenderloins on top or alongside. Serve immediately.
