Preparation Instructions

In a saucepan, bring the wine to a boil and add the onion, the garlic, the brandy, the bay leaf, the sage and the rosemary. Reduce to one third of the volume. Filter and let it cool. In a separate anti-adhesive skillet, heat the olive oil and cook the pork loin until browned on all sides. Season with salt and pepper. Cook in a preheated oven at 1600 C (3200 F), 10 minutes. Blanch the Savoy cabbage leaves in salted water. Drain thoroughly on a kitchen towel. Put the turkey, the pork and the veal through the meat grinder. Transfer the meat to a bowl and add the 35% cream, the bread crumbs, the reduced white wine, salt and pepper. Emulsify and let it cool over water with ice. Fold in the whipped cream and the wild fennel. Roll out a sheet of aluminum foil on the table. Place the drained Savoy cabbage leaves in the center. Spread the filling equally on the cabbage leaves and place the pork loin in the center. Roll up the pork loin in the cabbage leaves and wrap it with the aluminum foil, securing the ends. Steam it or cook it by immersion, 25 minutes.

Quince Sauce

In a mixer, combine the apples, the sugar, the quince puree, the wine vinegar, salt and pepper. Add olive oil slowly. Whip the cream and fold it delicately in the sauce. Slice the pork loin. Transfer two slices on a warm dish. Season with the quince sauce.