Pork Tenderloin in Pita Bread with Pointed Cabbage and Garlic Mayonnaise

For the flatbread, first knead all ingredients into a smooth dough, divide into 4 pieces and shape into balls using circular motions. Cover and let rest for about 20 minutes.

Preheat the oven to 220 °C top/bottom heat. Gently flatten the dough balls, brush with lukewarm water and finish baking in the preheated oven, first for 5 minutes at 220 °C, then for another 10-12 minutes at 180 °C. Allow to cool.

Cut or slice the pointed cabbage into very fine strips. Mix well with salt, sugar, lemon juice and zest, cumin, pepper and olive oil. Let stand for about 15 minutes.

Mix all the pickling ingredients in a mortar or a chopper to a fine paste.

Trim the pork tenderloin. Sear the meat in a preheated pan in a little oil on all sides. Then reduce the heat and brush the meat all over with the dressing. Add butter to the pan and cook over low heat – turning constantly and continuing to brush the fillet with the dressing – until done, about 8-10 minutes.

Set the pan aside and let the meat rest for another 5 minutes. Then slice the pork tenderloin into thin slices.

Mix the gravy with the remaining pickle and season with salt and pepper.

In a tall container, blend the egg yolks, lemon juice and peeled garlic cloves into a paste with a hand blender, blend in the oil in a thin stream and season the mayonnaise with salt and pepper.

The bread

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