Kitchen Herb Loin with Fennel and Tomatoes

Make a farce from the finely chopped garlic, parsley, cheese and oil. Season with salt and pepper.

Fill the loin with the herb stuffing. Salt, season with pepper and fry in oil.

In the meantime, soften the fennel in enough salted water for 10 to 15 min. Blanch the tomatoes and peel them.

Cut the fennels in half, put them in a greased ovenproof dish with the peeled tomatoes and the seared loin. Sprinkle the fennel with butter flakes, cover the meat with cheese slices and pour the remaining herb mixture on top.

Bake for about 30 minutes at 180 °C in a convection oven. Serve with baquette.

As a variation, the tomatoes can also be filled with fresh spinach leaves.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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