Pork tenderloin in almond crust
easy
45 mins
45 mins
Ingredients
- 2 large pork fillets (600-650 g)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1/2 bunch Parsley
- 1/2 bunch Chives
- 1/2 potty Thyme
- 1 Egg
- 50 g flaked almonds
- 500 g green beans
- 4 (approx. 350 g) medium-sized tomatoes
- 15 g grated parmesan
- 1 Bag of mushroom cream sauce
- 12 discs (approx. 90 g) Bacon
- 10-20 g Butter or margarine
- 7-10 Tbsp Parsley
- 7-10 Tbsp Grease
Directions
- 1
Wash the meat, dab dry and season with salt and pepper. Wash parsley, chives and thyme, dab dry, chop and keep 1 tablespoon. Mix the egg in a deep plate and turn the pork fillets in it. Then roll in the remaining herbs and almond flakes and place in a greased, ovenproof dish. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 30 minutes.
- 2
In the meantime, clean and wash the beans and cook them in little boiling salted water, covered for about 20 minutes. Wash the tomatoes, dab dry and cut in half. Sprinkle halves with remaining herbs, parmesan and pepper. In the last 10 minutes add to the pork tenderloin and bake. For the sauce, stir the contents of the bag into 1/4 litre of cold water and bring to the boil while stirring. Cook over low heat for about 1 minute and keep warm. Pour the beans onto a sieve, drain and wrap them with bacon. Heat the fat in a pan and fry the bean packets briefly while turning. Cut pork fillets into slices and arrange on a plate with vegetables and some sauce.
- 3
Cook over low heat for about 1 minute and keep warm. Pour the beans onto a sieve, drain and wrap them with bacon. Heat the fat in a pan and fry the bean packets briefly while turning. Cut pork fillets into slices and arrange on a plate with vegetables and some sauce. Serve garnished with parsley. Duchess potatoes taste good with it
Nutrition Facts
550 kcal
13 g
34 g
45 g
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