For the au gratin:
For the cabbage:
Boil the chestnuts, then peel and set aside. Lightly brown the finely chopped onion in a large pan together with the diced belly of pork and the chestnuts. Add the cabbage and wine and cook over medium heat, adding stock as needed until the cabbage is tender; before cooking is finished, add a knob of butter and mix well. Turn off the heat, but keep warm.
In the meantime, coat the pork tenderloin with extra virgin olive oil. Heat up a non-stick fry pan and then quickly brown and seal the meat on all sides. Spread mustard over the tenderloin and place the meat in a baking pan with some vegetable stock. Mix the pumpkin seeds, the breadcrumbs and the aromatic herbs together for the gratin. Beat together the butter and the egg yolks with a pinch of salt, add the mixture of pumpkin seeds and breadcrumbs and spread the gratin mix over the meat. Cook on a low shelf in a preheated oven at 180 °C for about 45 minutes or until a drop of transparent liquid comes out of the meat when pierced with a fine skewer.
When the tenderloin is cooked, serve with the cabbage.
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