Since I make pork tenderloin like this, everyone wants it! Juicy meat on crispy bread

Crispy baguette, juicy pork tenderloin, and warm tomatoes with chili and basil: You have to try these open-faced sandwiches! They come with fresh leaf salad and a creamy mustard-mayonnaise. The meat is seared, drenched in garlic-thyme butter, and then finished in the oven.

INGREDIENTS

For the meat:
1 pork tenderloin
Olive oil
Salt
Black pepper
1 whole garlic bulb
A few sprigs of fresh thyme
50 g (1.8 oz) butter

For the tomato sauce:
1 red onion
2 chili peppers
Olive oil
250 g (8.8 oz) red cherry tomatoes
250 g (8.8 oz) yellow cherry tomatoes
Salt
Black pepper
1 tbsp balsamic cream
1 small handful of fresh basil

For the mustard-mayonnaise:
3 tbsp sweet mustard
3 tbsp mayonnaise

Additionally:
Bread or baguette of choice
Olive oil
Salt
Leaf salad


PREPARATION

1. Finely dice the red onion and slice the chili peppers into rings. Halve the red and yellow cherry tomatoes.

2. Heat the olive oil in a pan. Sauté the onion with the chili rings until golden yellow.

3. Add the tomatoes and cook for about 8 minutes until they release juices and slightly break down. Season with salt, black pepper, and balsamic cream. Chop the basil and stir in.

4. Trim the pork tenderloin of sinew and silver skin and pat dry. Season all sides with salt and black pepper. Cut the whole garlic bulb in half crosswise.

5. Heat olive oil in an ovenproof pan. Sear the meat on all sides until golden brown.

6. Add the butter and let it melt. Add the halved garlic bulb and thyme sprigs. Spoon the aromatic butter over the meat several times.

7. Finish cooking the meat in a preheated oven at 200 °C (392 °F) top/bottom heat for about 10 minutes. Cooking time depends on the thickness of the tenderloin. Let it rest briefly and cut into thick medallions.

8. Mix the sweet mustard with the mayonnaise.

9. Slice the bread or baguette, drizzle with olive oil, and lightly salt. Toast in a grill pan or on the grill until golden brown on both sides. Alternatively, use a regular pan.

10. Spread the toasted bread slices with mustard-mayonnaise and top with leaf salad. Place the pork tenderloin medallions on top and distribute the warm tomatoes over them. Serve immediately.

Enjoy your meal!

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