skish
IT

Herb pork tenderloin with potatoes and gratinated fennel

Herb-crusted pork medallions with oven-gratinated fennel and potatoes.

  • 40 min
  • 1 serving
  • Italian cuisine
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Herb pork tenderloin with potatoes and gratinated fennel

Per serving

Calories
473 kcal
Protein
37.9 g
Carbohydrates
40.8 g
Fat
18.3 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Pork tenderloin140 g
  • Rosemaryto taste
  • Fresh sageto taste
  • Thymeto taste
  • Fennel200 g
  • Grana Padano10 g
  • Potatoes150 g
  • Extra virgin olive oil10 g
  • Saltto taste
  • Black pepperto taste

Contains: lactose

In season: October – April

Method

  1. Preheat a conventional oven to 200 °C and line a baking tray with baking paper.
  2. Trim the fennel, removing the base and tough outer layers, wash it and cut it into wedges about 1 cm thick; peel the potatoes and cut them into roughly 1.5 cm cubes.
  3. Spread the fennel and potatoes on the tray, dress them with half the oil, salt and pepper, sprinkle the fennel with the grated Grana Padano and bake for 30 minutes, until the potatoes are golden and the fennel is tender and browned on top.
  4. Meanwhile finely chop the rosemary, fresh sage and thyme; cut the pork fillet into medallions about 3 cm thick, season them and press both sides into the chopped herbs.
  5. When the vegetables have 10 minutes left, heat the remaining oil in a frying pan over medium heat and brown the medallions for 4 minutes per side, until golden outside and just pink in the centre.
  6. Rest them for a minute and serve with the fennel and potatoes.

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