Pork Tenderloin with Herbs and Oven Potatoes

Ingredients

• 1 kg pork tenderloin
• 6 sprigs rosemary
• 2 sprigs thyme
• 2 sprigs parsley
• 0.5 Organic lemon
• 40 g Parmesan
• 1 tsp ground fennel seeds
• 40 g whole grain breadcrumbs
• 30 g soft butter
• Salt
• Pepper
• 4 tbsp olive oil
• 1 kg small waxy potatoes
• 250 g Cherry Tomatoes

Instructions

1. 1.

   Wash the pork tenderloin, pat dry and make three shallow cuts about 3 cm deep along its length. Wash all herbs and shake dry. Remove leaves from 2 sprigs each of rosemary, thyme, and parsley and finely chop. Rinse lemon hot, dry it, grate the zest, and peel the skin. Grate Parmesan.

2. 2.

   Combine chopped herbs, lemon zest, fennel seeds, breadcrumbs, Parmesan, soft butter, salt, and pepper. Fill the cuts with the herb paste and season the roast all around with salt and pepper. Place remaining rosemary on top of the roast to cover the filling. Tie with kitchen twine. Place in a pan greased with 1 tbsp oil.

3. 3.

   Wash potatoes, brush thoroughly, and halve them. Wash tomatoes and let drain. Spread potatoes and tomatoes with olive oil on a deep baking sheet, season with salt and pepper, and put in the oven. Place the meat on a rack over the potatoes and bake in a preheated oven at 180°C (fan 160°C; gas: level 2–3) for about 45–60 minutes depending on thickness of the meat.