Pork tenderloin in aromatic herb crust

Instructions

• 1
  Preheat the oven to 180 °C.
• 2
  Finely mix the ingredients for the crust (breadcrumbs, parsley, lemon zest, and garlic) and place them in a large bowl.
• 3
  Clean the meat of membranes and trim the thinner ends (these can be used in another recipe). Cut the tenderloin into pieces about 4 cm thick, then season them well with salt and pepper on all sides. Dip each piece of meat through the lightly beaten egg white, then through the aromatic breadcrumb mixture. Place the pieces on a baking tray. If you have a meat thermometer, insert it into the center of one piece and place the tray in the hot oven.
• 4
  Bake until the internal temperature of the meat reaches 60 °C (approximately 25 minutes). Remove the meat from the oven and let it rest for 5 minutes before serving.
• 5
  In a large pan, over medium-high heat, heat the oil. Add the red onion and aromatic herbs (thyme and rosemary) tied with kitchen twine. Sauté for 2 minutes, stirring occasionally. Add the garlic and green onion, sauté for another 1 minute. Add the cherry tomatoes, capers, and olives, stir and let simmer for 1 minute. Pour in the white wine, stir and let it reduce completely. Remove the pan from the heat, remove the herb bundle, incorporate the chopped parsley, and season with salt to taste.
• 6
  For this recipe, you will need a blender and, optionally, a meat thermometer.