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.
Blogs that might be interesting
25 minMain dishcod fillet, taco herbs, kidney beans, sunflower oil, tortilla wrap, sour cream, iceberg lettuce, salsa sauce, guacamole,wrap with cod, kidney beans and tomato salsa
40 minMain dishcrumbly potato, Kale, smoked sausage, smoked bacon cubes, milk, nutmeg, mustard, old farmhouse cheese, old cheese,kale with sausage, bacon and farm cheese
20 minMain dishcoalfish, cornstarch, whipped cream, lemon, Eggs, half full mayonnaise, Zaanse mustard, sunflower oil,fish tarts with mustard mayo
45 minMain dishsticking potatoes, butter, garlic, full red wine, meat fond, thyme, cold butter, chicory, ribeyes, oil, shallots,ribeye with red wine sauce, baked potatoes and chicory