Pork Tenderloin with Herb Crust

Ingredients

• 800 g pork tenderloin (pre‑trimmed)
• Salt
• Pepper
• 5 tbsp olive oil
• 1 tbsp medium‑hot mustard
• 0.5 bunch Parsley
• 0.5 bunch thyme
• 80 g soft butter
• 5 tbsp whole‑grain breadcrumbs
• 180 g small radicchio (1 small head)
• 100 g lamb’s lettuce
• 1 yellow bell pepper
• 1 stalk Celery
• 4 radishes
• 1 handful radish sprouts
• 4 tbsp white balsamic vinegar
• 1 tbsp Lemon Juice
• 1 tsp Honey

Instructions

1. 1.

   Wash and pat dry the tenderloin. Season with salt and pepper, then sear all sides in 2 tbsp hot oil in a skillet. Remove from pan and place on a rack (with a baking tray underneath) in a preheated oven at 160 °C (convection: 130 °C; gas: level 1–2) for about 30 minutes until cooked through.

2. 2.

   For the crust, mix mustard with herbs and breadcrumbs into a moldable paste. During the last 10 minutes of cooking, spread it over the tenderloin, press down, and bake until golden brown. Increase heat if needed.

3. 3.

   Wash, trim, and drain radicchio and lamb’s lettuce. Tear radicchio into small pieces. Wash, halve, trim, and dice bell pepper. Wash, trim, and slice radishes. Rinse sprouts and let dry. Arrange all salad ingredients on plates. Whisk balsamic vinegar with lemon juice and oil; season with salt and honey. Drizzle over the salad.

4. 4.

   Remove the meat from the oven, let it rest briefly, slice, place alongside the salad, and serve.