Lemon Crusted Pork Tenderloin with Fennel Garnish
4 servings
30 minutes
Pork tenderloin in lemon crust with fennel garnish is a dish embodying the sophistication of German cuisine. Tender meat, fried to a golden crust, reveals its flavor accompanied by the fresh citrus notes of lemon zest and crispy breading. The fennel garnish complements the composition with a light sweetness and spicy aroma, creating an exquisite balance of flavors. This dish is perfect for a cozy dinner atmosphere, delighting with harmony of textures and taste nuances. Light and elegant, it highlights the solemnity of the moment or serves as an adornment for everyday menus.
1
Cut the meat into 2-3 pieces. Rub with salt and pepper.
- Pork tenderloin: 120 g
- Coarse salt: to taste
- Freshly ground black pepper: to taste
2
In a plate, mix breadcrumbs and lemon zest. Coat the meat, pressing lightly.
- Crushed breadcrumbs: 2 tablespoons
- Grated lemon zest: 0.5 teaspoon
3
Heat half of the olive oil in a pan. Add the meat and fry for about 1.5 minutes on each side until cooked and golden brown. Transfer to a plate and cover with foil.
- Extra virgin olive oil: 4 teaspoons
4
Add 1 tablespoon of olive oil, thinly sliced fennel, and thinly sliced garlic to the pan. Sauté for 3 minutes. Pour in 0.5 cup of water and cook until soft for 4-6 minutes. Then add lemon juice and the remaining oil. Season with salt.
- Extra virgin olive oil: 4 teaspoons
- Fennel: 1 piece
- Garlic: 1 clove
5
Place the meat on a plate, and put the fennel next to it.
