Pork Fillet with Pine Nut Crust, Mediterranean Vegetables and Polenta

Wash the pork tenderloin and pat dry. Preheat the oven to 80 degrees circulating air. Peel and press the garlic. Then fry the meat in rapeseed oil and butter. Flavor this with thyme, rosemary and garlic. Then put in the oven until it's done.

Separate the eggs for the pine nut crust and cut off the edge of the toasted bread. Chop up the egg yolks, toast, butter and pine nuts, season with salt and pepper. Then spread on the meat. Then put in the oven and let cook through.

Wash the bell peppers and zucchini and pat dry. Cut the peppers into small pieces. Cut the zucchini lengthways, remove the stones with a spoon and then cut into small pieces. Heat the oil in a pan. Pluck the thyme and rosemary. Fry the vegetables evenly in the pan and season with thyme and rosemary.

Put the vegetable stock, cream and milk in a saucepan and bring to the boil. Finely chop a sprig of rosemary. Bring to the boil again with butter, a sprig of rosemary and cloves of garlic. Then fish out the garlic and rosemary and stir in the polenta semolina. Stir the Parmesan into the polenta and season with the grated nutmeg, salt, pepper and sugar. Spread the polenta in a flat pan and let it cool down a little. When it is solid, cut into rectangular pieces. Heat the butter in a pan and fry the polenta until golden brown on both sides.

Peel the onions, cut in half lengthways and cut into wedges. Wash the thyme and shake dry. Steam the onions in olive oil until translucent. Caramelize with sugar and season with salt and pepper. Pour in the wine, add the thyme and let everything simmer for about 10 minutes. Cut out the stems of the tomatoes in a wedge shape. Briefly put the tomatoes in boiling water, remove them, rinse in cold water and peel them. Quarter, core and dice the tomatoes. Halve the olives. Add the tomatoes and olives to the onions, season with salt, pepper and vinegar and set aside.