Fine pork tenderloin with herb crust

Name: Fine pork tenderloin with herb crust
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 500 g Cauliflower; 400 g Broccoli; 7-10 Tbsp Salt; 600 g Pork tenderloin; 1-2 TABLESPOONS Oil; 7-10 Tbsp Pepper; 50 g Butter or margarine; 30 g Flour; 100 g Whipped cream; 30 g grated gouda cheese; 1 Pot of basil; 1/2 Pot of chervil; 2 stem(s) Dill; 2 Tomatoes; 1 TABLESPOON Breadcrumbs; 7-10 Tbsp fresh herbs and lemon

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

500 g Cauliflower
400 g Broccoli
7-10 Tbsp Salt
600 g Pork tenderloin
1-2 TABLESPOONS Oil
7-10 Tbsp Pepper
50 g Butter or margarine
30 g Flour
100 g Whipped cream
30 g grated gouda cheese
1 Pot of basil
1/2 Pot of chervil
2 stem(s) Dill
2 Tomatoes
1 TABLESPOON Breadcrumbs
7-10 Tbsp fresh herbs and lemon

Directions

1
Clean the cauliflower and broccoli, wash them and cut them into small florets. Cook in 1/2 litre boiling salted water for about 7 minutes. Then drain and store the vegetable water. In the meantime, wash the fillets and pat them dry.
2
Fry in hot oil all around for about 5 minutes until golden brown. Season with salt and pepper. Fry for 10 - 15 minutes at medium heat, take out and keep warm. Deglaze the meat with 100 ml water.
3
For the sauce, heat 30 g fat. Sweat flour in it. Deglaze with gravy, vegetable water and cream. Bring to the boil while stirring constantly. Melt cheese in it and let it simmer for about 5 minutes.
4
Season to taste with salt and pepper. Warm the vegetables in it. Wash and chop the herbs for the crust. Wash, clean, quarter and seed the tomatoes. Cut the flesh into small cubes. Heat the remaining fat.
5
Brown the breadcrumbs in it. Add tomato cubes and herbs. Spread on the fillets. Cut the fillets open and arrange with the vegetables and sauce. Serve garnished with fresh herbs and lemon.
6
Boiled potatoes taste good with it.