Pork Tenderloin with Mustard Topping and Roasted Vegetables
Ingredients
- Ingredients
- 300 grams Cherry tomatoes
- ¼ bunch rosemary
- 1 Fennel bulb
- 2 garlic cloves
- 1 onion
- 1 stalk Leeks
- 1 Zucchini
- 1 Pork tenderloin (about 600 grams or approximately 1 pound)
- salt
- freshly ground peppers
- 2 Tbsps Caper (from a jar)
- Fat (for the roasting pan)
- 100 milliliters Vegetable broth (instant)
- ½ bunch Sage
- 2 Tbsps Mustard
- 2 Tbsps softened butter
- 3 Tbsps breadcrumbs
- 1 egg
- 1 egg yolk
Preparation steps
Preheat the oven to 200°C (approximately 400°F). Rinse and halve the tomatoes. Rinse the rosemary, shake dry and cut into small sprigs. Rinse and trim the fennel, quarter, cut out the stalk, then cut into thin slices. Peel the garlic and onion and finely chop. Rinse and trim the leeks and zucchini. Cut the leeks into rings and the zucchini into slices.
Cut the pork diagonally into large pieces and season with salt and pepper. Mix the leeks, zucchini, fennel, rosemary, capers, garlic, onion and tomato, season with salt and pepper and place in a greased roasting pan. Place the fillet on top and pour in the broth.
Bake in the preheated oven for 25-30 minutes. Rinse the sage, shake dry and chop the leaves. Stir the mustard with the butter, breadcrumbs, egg, egg yolk and sage. After the end of cooking, remove the roasting pan from the oven and set the oven to broil. Spread the mustard mixture on the pork and broil until golden brown, watching carefully to avoid burning. Serve in the pan at the table.
