Savory Loaf Cake with Pork Tenderloin and Brussels Sprouts
Pork tenderloin and eggs provide a substantial protein base, while Brussels sprouts add fiber and folate. Baking the ingredients in a cheese-enriched batter creates a filling savory loaf without regular flour.
Season the pork tenderloin (220 g) with salt (4 g) and black pepper (1 g). Arrange the bacon (180 g) on plastic wrap, place the meat on top, roll it tightly, and sear it on all sides in a dry pan for about 10 minutes.
Beat the eggs (250 g) with sour cream (70 g) and hard cheese (60 g) using a mixer. Add almond flour (80 g), starch-free baking powder (2 g), the remaining salt, and mix into a smooth pourable batter.
Line a loaf pan with parchment. Add some Brussels sprouts (300 g), place the meat in the center, and arrange the remaining sprouts around it. Pour in the batter and bake at 170 degrees C for about 40 minutes.
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