Pork Tenderloin with Poppy Seed Crust and Polenta

For the pork tenderloin with poppy seed crust and polenta, first preheat the oven to 180 °C top heat.

Trim the pork tenderloin, season with salt and pepper and sear all over in a heated pan with a little olive oil. Set aside.

Beat butter with a hand mixer until fluffy. Stir in poppy seeds, bread crumbs, salt and pepper. Mortar or crush the coriander, finely chop the rosemary and finely dice the garlic. Stir into the butter as well. Spread poppy seed butter mixture over pork tenderloin and finish cooking in oven on a wire rack for about 15 minutes.

Meanwhile, bring the vegetable soup to a boil, stir in the polenta and add the bay leaf. Simmer gently for about 10 minutes, stirring several times. Then stir in the Parmesan cheese and salt, pepper and the olive oil. Season to taste, remove the bay leaf.

Slice the meat. Spread polenta on plates. Serve the pork tenderloin with poppy seed crust and polenta.

Preparation Tip:

Pork tenderloin with poppy seed crust and polenta also goes well with fresh green salad.

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