For the pork tenderloin with creamed cabbage and poppy seed Schupfnudeln first press the potatoes for the Schupfnudeln and process with flour, egg, semolina, melted butter, salt, pepper and nutmeg to a smooth dough. Cover and let rest in a cool place for about 15 minutes. Then, on a floured work surface, shape into finger-thick rolls with your hands, cut into pieces about 4-5 inches long, and twist the ends to a point. Let Schupfnudeln steep in boiling salted water until they rise to the surface.

In the meantime, foam the butter in a pan, add the poppy seeds and toss the finished Schupfnudeln in it.

For the creamed cabbage, cut out the stalk from the cabbage. Cut the leaves into bite-sized pieces and blanch in boiling salted water for 10 seconds. Rinse in ice-cold water and drain well.

Melt butter in a saucepan, whisk flour into it until lump-free. Deglaze with about 1/3 of the milk, stirring constantly, bring to a boil and stir in the remaining milk. Bring to a gentle boil while stirring for about 1 minute, add white wine and season with salt, pepper, nutmeg, caraway seeds as well as lemon zest. Add cabbage and heat gently.

Trim the meat (remove the silver skin). Heat a large frying pan, add herbs and garlic. Sear the pork tenderloin whole in a little olive oil all around over medium heat for about 2 minutes on each side. Season with salt and pepper first in the pan. In the

Pork Tenderloin with Creamed Cabbage and Poppy Seed Potato Noodles

For the Schupfnudeln:

For the cabbage:

For the meat:

Instructions:

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