Mediterranean Plate

Make into a puree with the garlic and pepper. For the tomato pesto, purée the dried tomato pulp and tomatoes with the same amount of garlic, olive oil, salt and pepper.

Cut the pork tenderloin into medallions, season with salt, pepper and brown on both sides in olive oil with the garlic, dried tomatoes and fresh basil. Then place a slice of feta cheese on each medallion and bake in the oven.

Cook the potatoes in salted water with a little caraway and the cauliflower florets in salted water with a knob of butter until al dente. Boil the remaining feta with whipped cream to a sauce and season with salt and pepper.

Arrange the meat medallions in the middle of a plate and garnish with the sauce.

Cut the potatoes into small slices and arrange them to the left of the meat, place the cauliflower florets to the right of the meat. Next, pour the sorrel pesto over the potatoes, the tomato pesto over the cauliflower and garnish the whole dish with fresh basil.

the Bordeaux in France.

Our tip: Fresh basil is much more aromatic than dried!

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