Pork tenderloin with herb crust

Name: Pork tenderloin with herb crust
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 6 Stem(s) Rosemary; 6 Stem(s) Thyme; 6 Stem(s) Parsley; 80 g Butter; 5 TABLESPOONS Breadcrumbs; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Onion; 1 Garlic clove; 3 TABLESPOONS Olive oil; 250 g Risotto Rice; 1 l Vegetable broth (instant); 200 ml dry white wine; 50 g grated parmesan cheese; 600 g Pork tenderloin; 1 kg Tomatoes

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

6 Stem(s) Rosemary
6 Stem(s) Thyme
6 Stem(s) Parsley
80 g Butter
5 TABLESPOONS Breadcrumbs
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Onion
1 Garlic clove
3 TABLESPOONS Olive oil
250 g Risotto Rice
1 l Vegetable broth (instant)
200 ml dry white wine
50 g grated parmesan cheese
600 g Pork tenderloin
1 kg Tomatoes

Directions

1
Wash the herbs, shake dry, leave some rosemary and thyme for garnishing. Pluck leaves of the remaining herbs from the stems and chop them finely. Melt the butter. Mix breadcrumbs, butter and herbs.
2
Season with salt and pepper. Peel onion and garlic and chop finely. Heat 1 tablespoon of oil in a saucepan, fry the onion and garlic over low heat until transparent. Add rice and sauté briefly.
3
Season with salt and pepper. Gradually add 800 ml broth and wine, stirring from time to time. Add the next portion of liquid only after the rice has absorbed the liquid. Cook for a total of 25-30 minutes.
4
Shortly before the end of the cooking time stir in Parmesan cheese. Meanwhile wash the meat, dab dry and season with salt and pepper. Heat 1 tablespoon of oil, fry meat on all sides for about 4 minutes. Spread the herb paste on the fillets.
5
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 12 minutes. Clean, wash and slice the tomatoes. Heat 1 tablespoon of oil, fry the tomatoes briefly while turning.
6
Pour on 200 ml stock and braise for about 3 minutes. Season to taste with salt and pepper. Cut meat into slices and arrange on plates with risotto and tomatoes. Garnish with rosemary and thyme.