Florentine herb fillet

AUTHOR
Jennie Fields
DIFFICULTY
very easy
RATING
4 4
Pork tenderloin is particularly lean, but contains plenty of protein. With it you get a pesto in a slim way
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 4
  • 800 g Cutting beans
  • 7-10 Tbsp Salt
  • 2 Pork fillets (approx. 350 g each)
  • 8 Branch/s Rosemary
  • 5 TABLESPOONS Olive oil
  • 1 TEASPOON Cayenne pepper
  • 1 collar Basil
  • 4-5 Garlic cloves
  • 1 TABLESPOON Pine nuts
  • 20 g Parmesan (piece)
  • 8 cherry tomatoes
  • 7-10 Tbsp Kitchen yarn

Directions

  1. 1

    For the bean vegetables clean, wash and cut the beans into pieces. Cook in boiling salted water for about 4 minutes. Drain, drain well.

  2. 2

    For the meat dab the fillets dry and halve each. Wash the rosemary, halve the twigs and tie them tightly around the fillets with kitchen string. Season the meat with salt and pepper and grill on the hot grill for 20-25 minutes.

  3. 3

    Mix 2 tablespoons of oil and cayenne pepper. Place the beans in a grill tray. Drizzle seasoning oil over them. Put the beans on the grill for about 12 minutes.

  4. 4

    For the pesto, wash the basil, pluck the leaves and chop them coarsely. Peel and coarsely chop the garlic. Put the pine nuts, basil, half the garlic, 75 ml water and 1 tbsp. oil into a tall mixing bowl. Puree everything finely with a hand blender. Season pesto with salt and pepper.

  5. 5

    Mix the rest of the garlic and 2 tablespoons of oil, drizzle over the meat just before the end of the grilling time.

  6. 6

    Finely slice the parmesan. Wash the tomatoes. Arrange meat, beans, some pesto and tomatoes. Sprinkle with parmesan. Add the rest of the pesto.

Nutrition Facts

KCAL
410 kcal
CARBS
12 g
FATS
19 g
PROTEINS
45 g