Pork filet in a Frankfurt herb coating with Mediterranean polenta
very easy
60 mins
60 mins
Ingredients
- 20 g Pine nuts
- 75 g dried soft tomatoes
- 1/2 package (100 g) Herbs for Frankfurt Green Sauce
- 2 (approx. 600 g) Pork fillets
- 15–20 g clarified butter
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 125 ml Red wine
- 125 ml clear soup
- 500 ml Vegetable broth
- 75 g Polenta grits
- 40 g black olives without stone
- 25 g cold butter
- 20–30 g Dijon mustard
Directions
- 1
Roast the pine nuts in a pan without fat, take them out and let them cool down. Cut tomatoes into fine strips. Sort the herbs and if necessary pluck the leaves from the stalks. Wash the herbs, drain well on a sieve and spread on a tea towel to dry.
- 2
Dab pork fillets dry. Heat clarified butter in a frying pan and fry the fillets thoroughly while turning. Season with salt and pepper and place in an ovenproof dish. Bake in a preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: see manufacturer) for 10-15 minutes. Add red wine and clear broth to the frying pan and let it simmer for about 5 minutes
- 3
Boil up the vegetable stock and tomatoes. Stir in the polenta, bring to the boil and let it swell at low heat for 5-10 minutes. Stir in between. Add olives to the polenta, season to taste with salt and pepper and put aside covered
- 4
Cut butter into cubes and stir into the reduced red wine sauce bit by bit. Spread a thin layer of mustard on pork tenderloin with a brush. Chop or finely chop the herbs and place on a plate. Turn the fillets in it, pressing the herbs lightly. Cut fillets into slices and arrange on plates together with the creamy polenta and red wine sauce. Sprinkle with pine nuts
Nutrition Facts
420 kcal
18 g
18 g
39 g
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