Pork rib with a crust of tomato tapenade

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.