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14Ingredients
45Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 800 grams pork tenderloin fillet (each pieces of whole)
- 3 Tbsp. olive oil
- 150 grams grated Parmesan cheese (finely, 3/4 cup)
- 1 bunch fresh rosemary (stripped and finely chopped)
- ground black pepper
- fine sea salt
- 1 Tbsp. olive oil
- 1 banana shallot (peeled and finely chopped)
- 250 mL white wine (or good chicken stock, 1 cup)
- 1 juice
- 1/2 lemon
- green olives
- garlic
- herbs
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Reviews(1)
Julian 5 years ago
Lovely. The cheese and herb crust kept the loin nice and tender. I did a cider and cream sauce to go with it, which worked well. A couple of shallots sautéed, then cider to deglaze the roasting dish, some Dijon mustard and cream.