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🍽️ Pork Tenderloin in Herb Crust with Gnocchi Zucchini Skillet

595 kcal · 30 min · 4 servings

Ingredients

• Pork fillet 600 g
• Salt pinch
• Pepper, black ground pinch
• Basil, fresh 20 g
• Rosemary, fresh 5 g
• Thyme, fresh 5 g
• Parsley, fresh 20 g
• Zucchini 2 pcs.
• Onions, red 1 pcs.
• Oil 4 tbsp
• Gnocchi, fresh 600 g
• Creme fraiche 150 g

Instructions

1. 1. Preheat the oven to 180 °C (convection). Wash the pork fillet, pat it dry and season it on all sides with salt and pepper. Wash the herbs, pluck the leaves or needles from the stems and chop finely.
2. 2. Wash the zucchini thoroughly, trim the ends, cut in half lengthwise and slice. Halve the onion, peel and cut into strips.
3. 3. Heat 2 tbsp oil in a pan on high heat and brown the pork fillet all around for about 5 minutes. Place it in a baking dish and cook it in the oven for approx. 25–30 minutes until done.
4. 4. Heat another 2 tbsp oil in the pan on high heat and brown the gnocchi for about 6–8 minutes. After about 5 minutes add the zucchini and onions and cook together until done. Season with salt and pepper.
5. 5. Take the pork fillet out of the oven. Spread the herbs on a plate and roll the fillet in them before cutting it into portions. Serve it together with the gnocchi zucchini pan and the creme fraiche on the plates. Enjoy your meal!

Nutrition per serving

• kcal: 595
• Protein: 35 g · Fett/Fat: 32 g · Carbs: 45 g