Buy all ingredients right below the recipe
Ingredients
- 900 g pork tenderloin
- 70 g breadcrumbs
- 1 piece kitchen twine
- 280 g cherry tomatoes
- 20 g fresh flat-leaf parsley
- 200 g red onions
- 5 g lemon zest (organic)
- 120 g spring onions
- 3 g fresh garlic
- 80 g pitted black olives
- 60 ml vegetable oil
- 30 g capers jar
- 300 ml dry white wine
- 15 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 egg white
- 1 pinch ground black pepper
- 1 pinch fine table salt
Method
- 1Preheat the oven to 180 °C top/bottom heat.
- 2Finely mix the ingredients for the crust (breadcrumbs, parsley, lemon zest, garlic) and place them in a large bowl.
- 3Remove tendons from the meat. Cut the tenderloin into pieces (medallions) about 4 cm thick and season generously with salt and pepper on all sides. First, dip each piece of meat in the whisked egg white, then roll it in the herb breadcrumbs. Place the medallions on a baking sheet, insert a meat thermometer into the center of one piece, and cook in the oven.
- 4Roast until the core temperature reaches 60 °C (approx. 25 minutes). Remove from the oven and let rest for 5 minutes.
- 5Heat oil in a large pan over high heat. Add the red onions and the herb sprigs (thyme, rosemary) tied with kitchen twine. Sauté for 2 minutes, stirring occasionally. Add garlic and spring onions and continue to fry for 1 minute. Stir in tomatoes, capers, and olives and cook for 1 minute. Deglaze with white wine and let it reduce almost completely. Remove from heat, remove the herb sprigs, stir in the chopped parsley, and season with salt to taste.
- 6To serve, arrange the medallions on the Mediterranean vegetables. You will need a meat thermometer and a blender.
