Pork rib with a crust of tomato tapenade

Name: pork rib with a crust of tomato tapenade
Cook time: 60 min
Total time: 90 min
Yield: 8
Cuisine: Mediterranean
Ingredients: 125 g pistachios; 6 slices old white bread; 2 Trays sundried tomato tapenade a 100 g; 2 big pieces pig farm a 500 g; salt and pepper; 2 tablespoons olive oil; 1 dl meat fond pot a 380 ml; 1 dl White wine; 50 g cold butter

A nice Mediterranean recipe. The main course contains the following ingredients: meat, pistachio nuts, old white bread, sundried tomato tapenade (a 100 g), pork croquette (a 500 g), salt and pepper, olive oil, beef stock (pot a 380 ml), white wine and cold butter.

Ingredients

Kitchen Stuff

food processor
plastic foil
paper towel
aluminium foil
roasting tray

Directions

Peel nuts. Cutting crust of bread. Grind bread and nuts. Mix tapenade. Dry the pigfruit dish with kitchen paper. Rub the meat with salt and pepper. Cut meat on top twice in length. Fill notches with tapenade mixture, store remainder for later. Wrap the meat in plastic wrap and keep it in a refrigerator until use.
Allow Fricandeau to reach room temperature for about 30 minutes. Cover meat with oil, spread thick layer of tapenad mixture on top. Place the meat in the roasting pan and place it in the middle of the cold oven. Switch the oven on at 175 ° C. Roast the meat for about 45 minutes. Remove the meat from the oven and leave it loosely wrapped in aluminum foil for approx. 5 minutes. Place the frying pan on low heat. Add the fondue and wine to baking fat and stir up loaves. Cool the gravy for approx. 2 minutes. Cut butter into lumps and beat with whisk by gravy. Season with salt and pepper. Carefully cut Fricandeau into 8 slices on a buffet.