200 g of cherry tomatoes
a few dried tomatoes in olive oil
2 tablespoons of buckwheat
2 tablespoons of balsamic vinegar
2 tablespoons of tomato oil
1 teaspoon of honey
1/3 cup of ketchup
2 tbsp cream 18%
2 tablespoons of mayonnaise
1 small garlic pressed through the press
Prepare a garlic dip. Mix the cream with the mayonnaise. Add the garlic pressed through the press and mix. Season with salt and pepper.
Prepare the salad. Divide the broccoli into florets, add to boiling water and cook in salted water for a few minutes. Then remove with a slotted spoon and drain the water. Cut the sun-dried tomatoes into pieces, fresh into halves. In a frying pan, heat two tablespoons of oil, add the groats and roast for about a minute until it opens. Pour in a few tablespoons of water and stir until the porridge has absorbed it. Transfer to a plate and let cool.
Prepare the dressing. Pour vinegar, oil and honey into a small jar, add a pinch of salt and pepper. Close the jar and shake it to make the ingredients combine.
Fry the tenderloins in a hot frying pan with oil. Drain on parchment.
Place broccoli florets on a plate or in a bowl, add chopped tomatoes and sprinkle with groats. Sprinkle it with the prepared dressing.
Serve the fried tenderloins with the prepared salad and dips.