Pork Tenderloin with Mediterranean Crust

Ingredients

• 800 g pork tenderloin
• 8 thyme sprigs
• 1 rosemary sprig
• 3 parsley leaves
• 40 g green olives (pitted)
• 40 g black olives (pitted)
• 8 slices stale white bread
• 20 g butter
• 1 tbsp mustard
• oil for frying
• Salt
• ground pepper

Instructions

1. 1.

   Wash the meat, pat dry and sear all sides in hot oil. Remove.

2. 2.

   Drain the bread and roughly cube it.

3. 3.

   Remove stems from herbs and chop coarsely. Mix with olives, bread and butter. Season with salt and pepper.

4. 4.

   Spread mustard on the pork and press the olive-herb mixture onto it. Cover tightly and bake at 140°C for about 20-30 minutes. If the crust darkens too much, cover with foil.

5. 5.

   Let rest for 3 minutes before slicing.