Pork tenderloin with polenta gnocchi

Total time: 2hr 10m
Preparation Time: 40m

For 4 people

Nutritional Information

Contains 678 Kcal, 51g Protein, 49g Carbohydrates, 29g Fat


  • Meat
  • 2 pork fillets (approx. 350 g each)
  • 1.5 tsp sea salt
  • a little peppercorns, crushed
  • 0.5 bunch thyme
  • clarified butter, for frying
  • 16 pieces kitchen twine, each approx. 15 cm long
  • Gnocchi
  • 5 dl milk
  • 3 dl water
  • 1 tsp salt
  • 3 tbsp grated Sbrinz
  • a little nutmeg
  • 200 g fine polenta (2 mins.)
  • 2 tbsp white flour
  • clarified butter, for frying
  • Sauce
  • 1 dl cream
  • 1 bunch basil, finely chopped
  • 0.25 tsp salt

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  • Meat

    Remove the meat from the fridge approx. 1 hr. prior to cooking. Preheat the oven to 80°C. Warm the platter and plates. Season the meat, place the thyme on top and tie with cooking string. Heat the clarified butter in a wide-bottomed frying pan. Brown the meat all over for approx. 5 mins. Remove and place on the pre-warmed platter. Insert a meat thermometer into the thickest part of one of the fillets. Cook at a low temperature in the centre of a preheated oven for approx. 1 1/2 hrs. The core temperature should be around 62°C. The meat can then be kept warm at 60°C for up to 1 hr.
  • Gnocchi

    Bring the milk and water to the boil, add the nutmeg and season with salt. Stir in the polenta, simmer for approx. 4 mins. over a very low heat, stirring occasionally to form a thick paste. Allow the polenta to cool a little, mix in the Sbrinz cheese and the flour. Spoon the mixture into a disposable piping bag. Heat a little clarified butter in a non-stick frying pan. Snip the tip off the piping bag and pipe little gnocchi straight into the pan, in batches. Fry for approx. 5 mins. Remove, keep warm.
  • Sauce

    Beat the cream with the basil and salt until fluffy.
  • Serve:

    Remove the meat from the oven, slice and serve with the gnocchi and the basil cream.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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