Wash the loin and pat dry. Salt and pepper lightly. Heat the olive oil in a pan and fry the loin lightly all around (just to close the pores). Immediately wrap in aluminum foil and let rest a little.
Break the dry bread into pieces, roast it in a thin-fat pan and use a blender to make crumbs (it really tastes better than purchased crumbs).
Finely chop the herbs, olives, tomatoes and chilli. Grate the cheese. Mix everything with the crumbs and olive oil. Place the loin in an ovenproof dish and spread the crumb mixture over the meat. Pour as much white wine into the mold as required until the wine is about 0.5 cm high in the mold.
Bake in the hot oven on the second rack from the bottom for about 25 minutes (the time sometimes varies a lot - depending on the oven). If the crust turns too brown before the loin is done, simply cover with aluminum foil.
To get a delicious sauce, deglaze the roast with 100 ml white wine. Add a small glass of veal stock, then season with salt and pepper. Let something boil down. Stir in 1 tablespoon of cold butter and 2 tablespoons of crème fraiche (but do not let boil any more). Season to taste with 1-2 squirts of lemon juice and 1 dash of Worcester sauce.
Arrange on plates and serve hot.
The sirloin tastes very good, for example, with glazed new potatoes and roasted green beans.
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