Pork tenderloin breast on summer vegetables

Name: Pork tenderloin breast on summer vegetables
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 Pork fillets (approx. 350 g each); 4 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 discs Toast bread (approx. 20 g each); 1/2 bunch Parsley and thyme; 1 sprig of rosemary; 1 TEASPOON pickled green peppercorns; 1 Egg Yolk; 10 g Butter; 150 g Shallots; 400 g green beans; 500 g Tomatoes; 200 ml Vegetable broth (instant); 7-10 Tbsp Rosemary

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 Pork fillets (approx. 350 g each)
4 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 discs Toast bread (approx. 20 g each)
1/2 bunch Parsley and thyme
1 sprig of rosemary
1 TEASPOON pickled green peppercorns
1 Egg Yolk
10 g Butter
150 g Shallots
400 g green beans
500 g Tomatoes
200 ml Vegetable broth (instant)
7-10 Tbsp Rosemary

Directions

1
Wash the fillets and dab dry. Heat 2 tablespoons of oil in a frying pan and fry the fillets vigorously on all sides. Fry on medium heat for about 15 minutes. Season with salt and pepper.
2
In the meantime cut off the toast crusts. Finely crumble the toast in a universal chopper. Wash parsley, thyme and rosemary, dab dry and chop finely. Mix bread crumbs, half of the herbs, peppercorns and egg yolk, season with salt and pepper and spread on the fillets.
3
Press down firmly and place on a baking tray. Spread butter flakes on top and bake in a preheated oven (electric: 200 °C/ gas: level 3) for 10-15 minutes. Peel and halve the shallots.
4
Clean and wash the beans. Clean, wash and quarter the tomatoes. Heat the rest of the oil in a pan and fry the shallots in it. Add the beans and tomatoes and fry briefly. Season with salt and pepper.
5
Deglaze with broth and braise over medium heat for 8-10 minutes. Shortly before the end of the cooking time add herbs and stir in. Let the fillets rest for a while and cut them into slices. Arrange on a plate with the braised vegetables and garnish with rosemary and serve.