Pork tenderloin with olive-pepper crust

Kelley Price
very easy
3 5
50 mins
50 mins


Servings: 4
  • 2 discs White bread
  • 1 roasted pepper (glass)
  • 1 Garlic clove
  • 5 black olives without stone
  • 3 Branches of rosemary
  • 5 Stem(s) Thyme
  • 1 Egg yolk (size M)
  • 600 g Pork tenderloin
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 2 red onions
  • 2-3 TABLESPOONS Flour
  • 400 ml Vegetable broth
  • 200 ml Red wine
  • 1 pinch Sugar
  • 100 g Whipped cream
  • 200 ml Milk
  • 20 g Butter or margarine
  • 175 g Corn semolina
  • 50 g grated parmesan cheese
  • 1 TEASPOON Olive oil
  • baking paper
  • 7-10 Tbsp Aluminium foil


  1. 1

    For the crust, toast bread in a preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see manufacturer) for approx. 5 minutes. Remove and dice finely. Finely dice the peppers. Peel garlic clove and chop finely. Chop olives finely. Wash rosemary and thyme, shake dry. Pluck off needles or leaves and chop finely, except for a little bit for garnishing. Mix toast, herbs, garlic, olives, paprika and egg yolk

  2. 2

    Wash the meat, dab dry and season with salt and pepper. Heat oil in a pan. Brown the fillet in it for about 5 minutes all around. Place the meat on a baking tray lined with baking paper, spread the crust on the top of the meat and continue cooking in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 10-15 minutes (if the crust becomes too brown, cover the meat with aluminium foil if necessary). Peel and roughly chop the onions. Add the onions to the frying fat and fry for approx. 3 minutes, turning vigorously. Dust with flour, sauté, add stock and wine while stirring, bring to the boil, simmer for about 5 minutes. Season to taste with salt, sugar and pepper

  3. 3

    Bring cream, milk, fat, 1 teaspoon salt and 700 ml water to the boil in a large pot. Stir in corn semolina and let it simmer at low heat for about 4 minutes. Remove from the heat and let it swell covered for about 15 minutes. Stir in cheese and olive oil. Cut the meat open. Arrange 3 slices of meat, polenta and red wine sauce on plates. Garnish with thyme and rosemary

Nutrition Facts

670 kcal
48 g
28 g
47 g