Crack the crust!

I guess the cooking list of a foodie is almost unending. This crust is something I wanted to prepare since quite a while. After the first bit I knew, this is going to be something that will visit my kitchen again and again. I am talking about an almond-celery crust with majoram, sage and parsley. I coated a piece of pork tenderloin with it. In the saucepan, where I fried the meat before adding the crust on top, I added sliced mushrooms, salt pepper and some veggie stock. I poured some white wine under the meat, and when it was ready I added this white wine to the mushrooms with some heavy cream and got a yummy sauce that went really well with this dish.

Ingredients:
200 g celery
bunch of parsley
2-3 sage leaves
3-4 majoram leaves
100 g almond, coarsly grated
1 egg
2 tablespoon breadcrumbs
2 tablespoon sour cream
1 pork tenderloin
dijon mustard
white wine
salt, pepper
butter


Salt, pepper meat, marinate with dijon mustard and fry in butter. Prepare crust: chop herbs, add almond, egg, breadcrumbs, sour cream. Add crust on top of the pork, pour white wine under it and put it in the oven for 30-40 minutes on 200°C.