Buy all ingredients right below the recipe
Ingredients
- 900 g pork tenderloin
- 70 g breadcrumbs
- 280 g cherry tomatoes
- 20 g fresh parsley
- 200 g red onion
- 5 g grated lemon zest
- 120 g spring onion
- 80 g pitted black olives
- 60 ml cooking oil
- 30 g capers
- 300 ml dry white wine
- 15 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 egg white
- freshly ground black pepper
- salt
Steps
- 1Preheat the oven to 180 °C.
- 2Finely chop the crust ingredients (breadcrumbs, parsley, lemon zest, 3 g garlic) in a food processor, then transfer to a large bowl.
- 3Clean the meat from membranes. Cut the cleaned meat into medallions about 4 cm thick, then thoroughly salt and pepper them on all sides. Dip each piece of meat in the beaten egg white, then in the seasoned breadcrumbs. Place them on a baking tray and bake in the preheated oven. Use a meat thermometer for perfect results.
- 4Bake the meat until its internal temperature reaches 60 °C (approx. 25 minutes). Remove from the oven and let it rest for 5 minutes.
- 5In a large pan, heat the oil over high heat, add the sliced red onion and the tied herbs (thyme, rosemary). Sauté for 2 minutes, stirring occasionally. Add the crushed garlic and sliced spring onion, then sauté for another 1 minute. Add the tomatoes, capers, and olives, mix, and cook for 1 minute. Pour in the wine and boil until the liquid completely evaporates. Remove from heat, remove the herb sprigs, stir in the remaining chopped parsley, and salt to taste.
- 6Serve the juicy meat medallions on a bed of Mediterranean vegetables. A meat thermometer and a food processor will be needed for preparation.
