Time: 1 hr 45 min
½ k Mallorcan black pork tenderloin (top part) · 100 g pancetta · 100 g butifarrón (blood sausages) · 100 g sobrasada sausages · 1 onion · 2 ramellet tomatoes · 1 borraxona cabbage · olive oil · salt and black pepper · raisins and pine nuts · 2 heads of garlic · bay leaf, thyme and marjoram · 1 glass of mineral water · 4 raw ensaimada pastries, rested and not rolled
Cut four thick fillets from the tenderloin and season. Chop the onion, tomato, pancetta and the Mallorcan sobresada and butifarrón blood sausages. Prepare a small bundle with the aromatic herbs.
Clean the cabbage without breaking the leaves. Blanch in boiling water for one minute and set in a colander taking care not to damage the leaves.
Sauté three crushed cloves of garlic with a little olive oil in a pan over a low heat so that it aromatises the olive oil. Remove the garlic from the heat and sear the pork fillets, then set aside.
Prepare a sofrito sauce with the onion, garlic heads and aromatic herbs. When the onion is transparent, add the tomato, leave to sauté for a few minutes and then add the sobresada, the butifarrón, the raisins and the pine nuts. Adjust the seasoning, to taste.
Wrap a pork fillet and a little of the sofrito sauce inside each cabbage leaf. Place in a greixonera (flat earthenware dish) with the rest of the sofrito and a little mineral water. Leave to boil for 45 minutes and then remove the cabbage parcels from the pan and leave to rest in a colander.
Roll out the ensaimadas with a rolling pin until thin and then wrap around the cabbage parcels.
Spread a little butter in an oven dish, place the stuffed ensaimadas and cook in the oven for 15 minutes at 175º.
Make a fine purée in the blender with the remaining cabbage and sofrito sauce.
To serve, using a spoon, make a tear drop on the plate with the purée and then place the ensaimadas on top.