Wash the pork tenderloin, dab dry, salt and pepper.
For the marinade, finely chop the garlic, mix with the white wine and thyme and pour over the meat. Marinate for about 1 hour. Preheat the oven to 200 degrees top/bottom heat. Heat the oil in a roasting pan. Remove the meat from the marinade, pat dry and brown on all sides. Deglaze with the marinade.
Put it into the oven and roast for 20 minutes.
Pour in the vegetable broth.
Turn the oven down to 180 degrees and braise the roast for about 40 min, basting occasionally with gravy. Melt the butter, mix with breadcrumbs, parsley and parmesan.
Remove the meat from the roasting pan and coat with the herb paste.
Cook under the grill for about 10 minutes until golden brown. Cut the fillet into slices and arrange nicely.
We eat tomato salad and baguette with it.
450 Kcal per serving