Breaded tenderloin with tomato and celeriac cane

Preheat the oven to 180ºC. Peel the celeriac and cut into thick slices. Cut the slices into strips into fries and boil the celeriac for about 5 minutes in water with salt. Drain, rinse cold water and pat dry.

In a deep plate, mix the thyme with the rosemary, cheese, biscuit, salt and pepper. In another deep plate, beat the egg with 1 tablespoon of water.

Roll the pork tenderloin first through the flour and beat. Then roll through the egg and then through the breading mixture.

Heat 3 tablespoons of olive oil and fry the pork tenderloins around 2-3 minutes. Place the meat in the roasting tray. Halve the tomatoes and place them around the meat.

Sprinkle the tomatoes with the rest of the olive oil and the Italian herbs. Put the pork tenderloin in the middle of the oven for 14-16 minutes, depending on the thickness.

In the meantime, heat the frying oil to 180ºC and fry the celeriac cane golden brown. Drain on kitchen paper and sprinkle with salt.

Let the meat rest from the oven for about 5 minutes and then cut into slices. Serve with the tomatoes and celeriac straws.