Pork tenderloin with tomato and pine nut filling

Name: Pork tenderloin with tomato and pine nut filling
Cook time: 2 h
Total time: 2 h
Yield: 6
Ingredients: 1 TABLESPOON Pine nuts; 75 g Tomatoes (in oil); 3-4 Stem(s) Thyme; 2 S; 7-10 Tbsp salt and pepper; 7 TABLESPOONS good olive oil; 200 ml Milk; 100 g Whipped cream; 200 g Polenta (corn semolina); 1 Onion; 1 TEASPOON Tomato paste; 1 TEASPOON Flour; 3 TABLESPOONS dry sherry; 800 g Broccoli; 100 g freshly grated parmesan; 7-10 Tbsp Kitchen yarn

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 6

1 TABLESPOON Pine nuts
75 g Tomatoes (in oil)
3-4 Stem(s) Thyme
2 S
7-10 Tbsp salt and pepper
7 TABLESPOONS good olive oil
200 ml Milk
100 g Whipped cream
200 g Polenta (corn semolina)
1 Onion
1 TEASPOON Tomato paste
1 TEASPOON Flour
3 TABLESPOONS dry sherry
800 g Broccoli
100 g freshly grated parmesan
7-10 Tbsp Kitchen yarn

Directions

1
Roast pine nuts without fat, remove. Drain the tomatoes. Wash the thyme. Chop thyme, tomatoes and pine nuts, mix.
2
Preheat oven (electric cooker: 80°C/circulating air and gas not suitable). Wash fillets, dab dry and cut each lengthwise, but do not cut through. Season with salt and pepper. Fill with tomato mix.
3
Tie up with kitchen string. Season with salt and pepper.
4
Heat 1 tablespoon of oil in a frying pan. Brown the fillets in it all around. Place on a baking tray. Keep the pan with the frying fat. Cook fillets in the oven for 1 1/4 - 1 1/2 hours.
5
Bring milk, cream and 700 ml water to the boil. Stir in polenta, 5 tablespoons of oil and about 1 teaspoon of salt. Let it swell at low heat for 15-20 minutes, stir more often.
6
Peel and chop the onion. Heat 1 tbsp. oil in the frying fat. Brown the onion in it. Stir in tomato paste and flour, sweat briefly. Deglaze with sherry and 350 ml water. Bring to the boil and simmer for about 3 minutes.
7
Sieve the sauce. Season to taste with salt and pepper, keep warm.
8
Clean and wash the broccoli, divide into florets and cut into slices. Cover and steam in water for 3-4 minutes. Stir parmesan into the polenta. Season to taste with salt and pepper.