Pork tenderloin with cheese-herb panade and celeriac paste

Name: pork tenderloin with cheese-herb panade and celeriac paste
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 celeriac; 1 bag fresh Italian spice mix 20 g; 50 g grated Grana Padano cheese; 1 rusk crumbled; 1 clove garlic pressed; freshly ground black pepper; 1 egg; 600 g tenderloin; 3 tablespoons olive oil

A tasty recipe. The main course contains the following ingredients: meat, celeriac, fresh Italian spice mix (20 g), grated Grana Padano (cheese), rusks (crumbled), garlic (pressed), freshly ground black pepper, egg, pork tenderloin and olive oil.

Ingredients

Kitchen Stuff

frying pan
roasting tray

Directions

Preheat the oven to 175 ° C.
Peel celeriac, cut into thick slices and then into strips (as large as fries).
Celerella in lightly salted water for 5 minutes.
Drain and pat dry well.
Sprinkle leaves of rosemary and thyme from sprigs and mince with the rest of the herbs.
In deep plate grated cheese mix with rusks, garlic, herbs, salt and pepper.
In another deep plate egg beat with 1 tbsp water.
Roast pork first by egg and then by herb panade.
Heat oil in a large frying pan and scald pork tenderloins in 2 min.
Remove the meat from the pan, place it on a frying pan and (according to thickness) boil it in oven for 12-15 min.
Meanwhile, fry oil and celeriac in 6-8 minutes fry golden brown.
Drain on kitchen paper and sprinkle with salt.
Remove the tenderloin from the oven and let it rest on the cutting board.
Cut meat into thick slices and divide them over four plates.
Make the celeriac paste next to it..