Pork Tenderloin on Creamed Beetle Beans with Polenta Blinis

For the pork tenderloin on creamed beetle beans with polenta blinis, first mix the polenta, flour, milk, yeast, egg and yolks into a dough. Beat the egg whites with a pinch of salt until stiff. Fold the beaten egg whites into the dough and then let it rise for about 30 minutes. Just before serving, fry the blinis in a hot pan like small omelets with a little oil on both sides.

Marinate the beetle beans with salt, pepper and vinegar the day before and let them marinate overnight (gives a pleasant acidity in the beans). Finely dice the onion and sauté with some light oil in a pan at low temperature.

If you like it hearty, you can also add bacon cubes. Pour in whipping cream and add the beetle beans. Let it boil down until the whipped cream becomes creamy. Season to taste with salt and pepper.

Portion the pork tenderloin into 12 pieces – three medallions are provided for one serving. Heat a pan with oil, season the meat with salt and pepper and sear the fillet pieces briefly on both sides. Then finish cooking for 3-4 minutes at 180 °C hot air in the preheated oven.

Serve the pork tenderloin on creamed beetle beans with polenta blinis together.

Preparation Tip:

A fresh salad also goes well with the pork tenderloin on creamed beetle beans with polenta blinis.

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