Carpaccio in sauce of grated tomatoes

Name: Carpaccio in sauce of grated tomatoes
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 600 g Pork tenderloin; 5 TABLESPOONS Olive oil; 7-10 Tbsp Sea salt; 7-10 Tbsp Pepper; 1 kg Meat Tomatoes; 5-6 Stem(s) Thyme; 2 Shallots; 1 Garlic clove; 4 TABLESPOONS Balsamic vinegar; 1-2 TEASPOONS liquid honey; 7-10 Tbsp Aluminium foil

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

600 g Pork tenderloin
5 TABLESPOONS Olive oil
7-10 Tbsp Sea salt
7-10 Tbsp Pepper
1 kg Meat Tomatoes
5-6 Stem(s) Thyme
2 Shallots
1 Garlic clove
4 TABLESPOONS Balsamic vinegar
1-2 TEASPOONS liquid honey
7-10 Tbsp Aluminium foil

Directions

1
Dab the fillet dry. Heat 1 tablespoon of oil in an ovenproof pan or a flat roasting pan. Fry the fillet on all sides at high heat for about 5 minutes. Season with salt and pepper. Bake in a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 15-20 minutes.
2
Wash the tomatoes. Grate half of the tomatoes coarsely on a kitchen grater. Wash the thyme, shake dry and chop except for a little garnish. Peel and finely chop the shallots and garlic. Mix with grated tomatoes and thyme.
3
Mix vinegar, salt, pepper and honey. Fold in 4 tablespoons of oil and stir into the grated tomatoes.
4
Let the fillet rest in foil for about 10 minutes. Cut into very thin slices and drizzle with the tomato sauce. Leave to cool, cover and chill for about 30 minutes.
5
Cut the remaining tomatoes into slices and place them on four plates. Season with salt and pepper. Arrange slices of fillet with the tomato sauce on top. Garnish with the rest of thyme. Ciabatta tastes good with it.