Oriental cabbage wraps with fried pork tenderloin

Sprinkle the meat with salt and allow it to warm up outside the refrigerator.

Bring a wide pan of water to the boil. Always keep the cabbage leaves under water for at least 30 seconds and then put them in cold water.

Do the same with the carrot salad, but keep it separate. Do not throw away the blanching water! Dab the cabbage leaves dry.

Turn off the heat and put the noodles in the hot water. Let it soak for 5 minutes, then rinse under the cold tap and allow to drain well.

Roast the sesame seeds briefly over a high heat in a dry pan. Grate the peel of the lime thinly and squeeze out the lime.

Season the noodles with the sesame seeds, carrot salad, two tablespoons of chilli sauce per person, coriander, lime juice and zest. Taste and make any further taste.

Put the cabbage leaves next to each other and distribute the noodles. Roll them up and let rest for 5 to 10 minutes in the cooling. Cut into slices of two and a half centimeters.

Heat the butter in a frying pan over a high heat and fry the pork tenderloins light golden brown. Remove the pan from the heat, brush the meat with the rest of the chili sauce and leave in the pan for 5 minutes on lower heat, under aluminum foil.

Dab a little dry and cut into pieces of two and a half centimeters. Serve the meat playfully with the wraps and garnish with the peanuts and sprigs of coriander.