Asparagus and medallions au gratin

Name: Asparagus and medallions au gratin
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1.5 kg white asparagus; 7-10 Tbsp Salt; 800 g new potatoes; 500 g Pork tenderloin; 2 TABLESPOONS Oil; 7-10 Tbsp Pepper; 125 g Provolone cheese (Italian hard cheese); 2 packs (125 g each) [...]; 7-10 Tbsp Orange and chervil

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1.5 kg white asparagus
7-10 Tbsp Salt
800 g new potatoes
500 g Pork tenderloin
2 TABLESPOONS Oil
7-10 Tbsp Pepper
125 g Provolone cheese (Italian hard cheese)
2 packs (125 g each) [...]
7-10 Tbsp Orange and chervil

Directions

1
Wash and peel the asparagus and cut off the woody ends. Cook the asparagus in boiling salted water at medium heat for 15-20 minutes. Wash potatoes and cook in boiling salted water for about 15 minutes. Meanwhile, wash the meat and pat dry. Fry them all around in hot oil and let them fry at medium heat for 12-15 minutes. Season with salt and pepper and cut into medallions about 3 cm thick. Cut the cheese into small pieces and spread on top. Shortly before serving, bake in a preheated oven (electric: 225 ° C/ gas: level 4) for approx. 5 minutes. In the meantime, melt butter sauce in 250 ml water, stirring constantly with a whisk, and bring to the boil. Arrange asparagus, potatoes and medallions with the sauce on a plate. Serve garnished with orange and chervil
2
Bowl: pillivuyt
3
Glass: Arabia/ Hackman
4
Record: Royal Copenhagen
5
Napkins: YOU