Pork tenderloin on bread with goat cheese

Name: Pork tenderloin on bread with goat cheese
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 600 g Pork tenderloin; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Oil; 2 red onions; 4 Stem(s) Thyme; 3 TABLESPOONS Sugar; 100 ml dark balsamic vinegar; 8 discs rustic baguette (e.g. Zwierbli or Parisienne); 200 g Soft goat cheese (roll); 7-10 Tbsp Aluminium foil

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

600 g Pork tenderloin
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Oil
2 red onions
4 Stem(s) Thyme
3 TABLESPOONS Sugar
100 ml dark balsamic vinegar
8 discs rustic baguette (e.g. Zwierbli or Parisienne)
200 g Soft goat cheese (roll)
7-10 Tbsp Aluminium foil

Directions

1
Wash the pork tenderloin, dab dry and season with salt and pepper. Heat the oil in a pan and fry the fillet for 3-4 minutes. Place the fillet on a fat pan of the oven and cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 15 minutes medium.
2
In the meantime peel the onions and cut them into slices. Heat the frying pan again. Brown the onions in it. Wash the thyme, dab dry and put aside some for garnishing. Push the onions to the edge of the pan with the spatula.
3
Put sugar in the middle of the pan, let it caramelize briefly, deglaze with vinegar, add 3 stalks of thyme and simmer for 2-3 minutes until syrupy. Season to taste with sugar if necessary. Leave to cool. Take the fillet out of the oven, wrap in aluminium foil and let it rest in a warm place for about 5 minutes.
4
Remove the thyme from the sauce. Pluck the remaining thyme from the stalks. Toast bread, cut cheese into thin slices. Cut the fillet into slices as well. Cover bread slices with fillet and cheese. Drizzle with onion balsamic sauce and sprinkle with thyme leaves.