Pork Tenderloin in Wild Garlic Cress Sponge Cake

Cookie:

Chop wild garlic and cress finely. Mix with flour, egg yolks, salt and pepper. Fold in the beaten egg whites. Put a small part of the mixture aside. Spread the remaining amount about two centimeters high on a greased parchment paper (25 x 25 cm). Bake everything together in the oven at 200 degrees for max. 5 min and then remove the paper.

Pork tenderloin:

Season the pork tenderloin with salt, pepper and caraway seeds. Turn it in flour on the other side and sear it all around. When cooled, coat with the raw wild garlic mixture. Lay out the pork net. Place the wild garlic cress sponge on top and roll the pork fillet in it. Roast in the oven for 10 min at 220 °C. Extinguish the roast residue with 1/8l red wine, reduce and drain.

As an appetizer you could offer fresh market vegetables.

Chef Herbert Bina from the Oberbank restaurant in Linz wishes you good luck and bon appétit.

Our tip: Use high-quality red wine for a particularly fine taste!

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