Pork tenderloin in herb crust

Name: Pork tenderloin in herb crust
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 SERVINGS
Cuisine: Česká kuchyně
Ingredients: 900 g pork tenderloin; 200 g peeled red onion; 10 g peeled garlic; 120 g spring onion; 280 g cherry tomatoes; 2 sprigs of rosemary, 10 cm long; 15 sprigs of thyme; 1 egg white; freshly ground pepper; salt; 60 g vegetable oil; 30 g capers; 80 g pitted black olives; 300 ml dry white wine; 2 tablespoons finely chopped flat-leaf parsley; 70 g breadcrumbs; 3 g peeled garlic; 20 g flat-leaf parsley; 5 g lemon zest; kitchen twine; Pork is best enjoyed with a fuller-bodied white wine.

4 SERVINGS

Do hodinky

Buy all ingredients right below the recipe

TENDERLOIN

900 g pork tenderloin
200 g peeled red onion
10 g peeled garlic
120 g spring onion
280 g cherry tomatoes
2 sprigs of rosemary, 10 cm long
15 sprigs of thyme
1 egg white
freshly ground pepper
salt
60 g vegetable oil
30 g capers
80 g pitted black olives
300 ml dry white wine
2 tablespoons finely chopped flat-leaf parsley

CRUST

70 g breadcrumbs
3 g peeled garlic
20 g flat-leaf parsley
5 g lemon zest

YOU WILL ALSO NEED

kitchen twine

WINE PAIRING

Pork is best enjoyed with a fuller-bodied white wine.

METHOD

1
Preheat the oven to 180 ˚C.
2
Blend the crust ingredients until fine and pour into a large bowl.
3
Clean the meat of membranes, cut off the narrower ends and use them for another recipe. From the cleaned meat, cut 4 cm thick pieces and season them thoroughly with salt and pepper on all sides. Coat each piece of meat in beaten egg white and then in the seasoned breadcrumbs. Place them on a baking sheet, insert a probe thermometer or temperature sensor into the center of the meat, and place in the preheated oven.
4
Bake until the meat reaches an internal temperature of 60 ˚C, approximately 25 minutes. Remove the meat from the oven and let it rest for 5 minutes.
5
In a large pan over high heat, warm the oil, add the onion and tied herbs. Sauté for 2 minutes, stirring occasionally. Add garlic and spring onion and sauté for another 1 minute. Add tomatoes, capers, and olives, mix and let cook for 1 minute. Pour in the wine, mix, and let it completely reduce. Remove from heat, take out the tied herbs, stir in the chopped parsley, and season with salt to taste.

Tip

For preparation, you will need a probe thermometer and a blender.

Roman Vaněk

Tip: For an especially delicate flavor, you can finish the sauce with a drop of lemon juice. Homemade spaetzle or wide noodles, which perfectly soak up the creamy sauce, are an excellent side dish.