Pork tenderloin with herb crust

Name: Pork tenderloin with herb crust
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 10 g dried porcini; 600 g Pork tenderloin; 1-2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Pot of chervil; 1 Pot of basil; 1 Egg Yolk; 1 TEASPOON medium hot mustard; 300 g ribbon noodles; 200 g Mushrooms; 100 g Chanterelles from the glass; 50 g Whipped cream; 1-2 TABLESPOONS Quince jelly; 7-10 Tbsp fresh herbs and lemon slices

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

10 g dried porcini
600 g Pork tenderloin
1-2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Pot of chervil
1 Pot of basil
1 Egg Yolk
1 TEASPOON medium hot mustard
300 g ribbon noodles
200 g Mushrooms
100 g Chanterelles from the glass
50 g Whipped cream
1-2 TABLESPOONS Quince jelly
7-10 Tbsp fresh herbs and lemon slices

Directions

1
Soak porcini mushrooms in 400 ml of hot water. In the meantime wash and dry the fillets. Fry them all around in hot oil. Season with salt and pepper, let cool down, keep the roast.
2
Wash and chop the herbs. Drain the porcini and keep the stock. Cut the mushrooms a little smaller. Mix with the herbs, egg yolk and mustard and spread on the fillets. Bake in the preheated oven (electric cooker: 175 °C/ gas: level 2) for about 12 minutes.
3
In the meantime, cook the pasta in boiling salted water for about 8 minutes. Clean, wash and slice the mushrooms. Drain the chanterelles. Fry the mushrooms in the frying pan at high heat for 5 minutes.
4
Season with salt and pepper. Deglaze with the mushroom stock and cream, bring to the boil briefly. Stir in quince jelly, season again. Cut the fillet open, arrange with noodles and mushroom sauce in portions. Serve garnished with fresh herbs and lemon slices.