Summary

Ingredients

• 1 pork fillet (s)
• 5 clove (s) garlic
• 100 g olives, black, pitted
• 1 tablespoon capers, small ones
• 3 egg yolks
• 1 lemon (s), add the juice
• 1 teaspoon mustard, medium hot
• 1 bunch sage
• 1 sprig rosemary
• olive oil
• salt and pepper

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Instructions

1. Remove fat and silver skin from the pork fillet. Cut fine strips about 4 cm long in the direction of the grain and use them to make long skewers. Marinate these with 3 pressed garlic cloves, finely chopped rosemary, finely chopped sage leaves, salt, pepper and olive oil in the refrigerator for one night.
2. Fry the skewers briefly and vigorously in a pan with a little oil. Set aside and cover and let rest.
3. Mix the egg yolks with the hand mixer, a little salt, two pressed garlic cloves and the mustard to a light cream. While the cream is being processed further with the hand mixer, very carefully add the lemon juice little by little. So also with the olive oil. First drop by drop and then a little more. Add so much olive oil until the cream has reached the desired consistency. Add the finely chopped olives and capers, stir carefully and place in the refrigerator for 20-30 minutes.
4. Serve with a crunchy salad and toasted bread.