in

Pork Tenderloin with Mustard-sage Crust on Bed of Vegetables

5 from 3 votes
Course Dinner
Cuisine European
Servings 4 people
Calories 198 kcal

Ingredients
 

For the crust:

  • Colorful pepper from the mill
  • Salt
  • 2 tbsp Mustard
  • 2 tbsp Breadcrumbs
  • 1 tbsp Butter
  • 1 Egg
  • 1 Egg yolk
  • 0,5 bunch Sage

For the vegetable bed:

  • 1 pole Leek
  • 1 Fennel bulb
  • 1 Zucchini
  • 1 Onion
  • 2 Garlic cloves chopped
  • 300 g Cherry tomatoes
  • 1 tbsp Capers
  • 3 Branches Rosemary
  • 100 ml Meatsoup

Instructions
 

  • Wash and clean the vegetables, then cut them into slices or rings ... .. cut the tomatoes in half
  • Grease a baking dish and pour in the vegetables, capers and rosemary
  • preheat the oven to 180 °
  • Wash the pork fillet, pat dry and parry ...... salt and pepper
  • Rinse off the sage, shake dry and chop ..... mix with mustard, butter, breadcrumbs, egg and egg yolk
  • distribute the mixture evenly on the fillet
  • Place the fillet on the bed of vegetables and pour in the stock
  • place the pan on the middle rail in the oven ... cook the fillet for about 25 - 30 minutes
  • take the mold out of the oven ... .. let the meat rest for a while
  • Cut the fillet into slices and arrange on top of the vegetables
  • I also had flatbread ........ Enjoy it!

Nutrition

Serving: 100gCalories: 198kcalCarbohydrates: 20.6gProtein: 3.9gFat: 11.1g
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe




Frisian Cake with Cranberries

Meat: Stuffed Fillet of Beef