Pork tournedos with baked potatoes and cherry tomatoes stewed in Provencal herbs
4 servings
30 minutes
Pork tenderloin with baked potatoes and slow-cooked cherry tomatoes in Provencal herbs is an embodiment of Italian cuisine, combining sophistication and rich flavor. The tender pork fillet wrapped in smoked bacon absorbs the aromas of spicy herbs and garlic, creating a unique texture and depth of taste. The baked potatoes add a pleasant crunch, while the tomatoes slow-cooked in balsamic vinegar and olive oil reveal sweet and tangy notes. This dish is perfect for a cozy family dinner or a festive occasion.
1
In a small saucepan, place 4 cloves of garlic, thyme, celery, basil, and cherry tomatoes; pour in balsamic vinegar and cover with olive oil so that the contents are fully submerged. Season with salt and pepper, bring to a boil, reduce heat and simmer for another 2 minutes.
- Garlic: 5 clove
- Thyme: 1 g
- Celery stalk: 30 g
- Basil: 5 g
- Cherry tomatoes: 160 g
- Balsamic vinegar: 50 ml
- Olive oil: 250 ml
- Salt: to taste
- Ground black pepper: to taste
2
Cut the potatoes into large wedges and coat them with olive oil, mixing with your hands.
- Potato: 400 g
- Olive oil: 250 ml
3
Cut the pork tenderloin into 6 equal medallions across the grain, wrap in bacon, secure with a wooden skewer, and fry in olive oil from cherry tomatoes for 1.5 minutes on each side, season with salt and pepper.
- Pork tenderloin: 360 g
- Smoked pork belly: 100 g
- Olive oil: 250 ml
- Salt: to taste
- Ground black pepper: to taste
4
Place the potatoes on a baking sheet, season with salt and pepper, and bake in a preheated oven at 180 degrees for 11 minutes, then add the pork and bake with the potatoes for another 13 minutes.
- Potato: 400 g
- Salt: to taste
- Ground black pepper: to taste
5
Blend tomatoes with chopped bell pepper, shallot onion, 0.5 clove of garlic, half the rosemary leaves, salt, and ground pepper; the sauce for the meat is ready.
- Tomatoes in their own juice: 100 g
- Bell pepper: 30 g
- Shallot: 1 piece
- Garlic: 5 clove
- Rosemary: 3 g
- Salt: to taste
- Ground black pepper: to taste
6
Finely chop the remaining rosemary leaves and 0.5 garlic clove, add 30 ml of the cherry oil obtained in step 1, and mix; the garlic-rosemary oil is ready.
- Rosemary: 3 g
- Garlic: 5 clove
- Olive oil: 250 ml
7
Place the pork medallions and roasted potatoes on a plate, drizzle with garlic-rosemary oil, and garnish with butter-braised cherry tomatoes; pour the sauce from step 5 into a sauceboat and serve with the meat.
