Pork tenderloin with tomato-balsamic-thyme sauce

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Wash the meat, dab dry and season with salt and pepper. Heat 1 tablespoon of oil in a flat roasting pan or an ovenproof pan. Fry the meat for approx. 4 minutes, turning it over. Cook in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 20 minutes. Wash and clean the tomatoes.

2. 2

   Coarsely grate half of the tomatoes on a kitchen grater. Wash the thyme, shake dry and, except for a little to garnish, pluck leaves from the stalks and chop. For the vinaigrette, whisk vinegar, salt, pepper and honey. Add 4 tablespoons of oil drop by drop. Peel the shallot and cut into fine cubes. Stir the shallot, grated tomatoes and thyme into the vinaigrette. Let the meat rest for at least 15 minutes, then cut into thin slices and marinate with the sauce. Cut the remaining tomatoes into slices. Arrange tomato slices and meat on plates.

3. 3

   Peel the shallot and cut into fine cubes. Stir the shallot, grated tomatoes and thyme into the vinaigrette. Let the meat rest for at least 15 minutes, then cut into thin slices and marinate with the sauce. Cut the remaining tomatoes into slices. Arrange tomato slices and meat on plates. Garnish with thyme

4. 4

   15 minutes waiting time

Nutrition Facts

KCAL
340 kcal

CARBS
12 g

FATS
16 g

PROTEINS
36 g