Loin in cheese – tomato – crust in white wine sauce

Ingredients for 2 servings:

• 1 loin (pork or veal)
• 1 roll, stale
• 4 sprigs parsley, flat
• 4 sprigs basil
• 2 sprigs of oregano
• 2 sage leaves
• 1 egg(s)
• 100 g tomatoes, dried
• 100 g cheese (Gouda), medium-aged
• 1 chili pepper(s), red
• 4 tbsp black olives, pitted
• 100 ml white wine
• 1 jar veal stock (small jar)
• 1 tbsp butter, cold
• 2 tbsp crème fraîche
• 2 dashes lemon juice
• 1 dash of Worcestershire sauce
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Preheat the oven to 180°C. Wash the loin and pat dry. Lightly season with salt and pepper. Heat olive oil in a pan and lightly sear the loin all over (just to close the pores). Immediately wrap in aluminum foil and let rest for a while. Break the dry bread roll into pieces, toast them in a lightly oiled pan, and blend into breadcrumbs in a blender (this really tastes better than store-bought breadcrumbs). Finely chop the herbs, olives, tomatoes, and chili. Grate the cheese. Mix everything with the breadcrumbs and olive oil. Place the loin in an ovenproof dish and spread the breadcrumb mixture over the meat. If needed, add enough white wine to the dish until the wine reaches about 0.5 cm high. Bake in the hot oven on the second rack from the bottom for about 25 minutes (time varies greatly depending on the oven). If the crust gets too brown before the loin is cooked, simply cover with aluminum foil. To make a delicious sauce, deglaze the pan with 100 ml of white wine. Add a small glass of veal stock, then season with salt and pepper. Reduce slightly. Stir in 1 tablespoon of cold butter and 2 tablespoons of crème fraîche (but do not allow to boil further). Season to taste with 1-2 squeezes of lemon juice and a dash of Worcestershire sauce. Arrange on plates and serve hot. The loin tastes particularly good with glazed new potatoes and refried green beans, for example.