Asparagus plate with pork medallions

Name: Asparagus plate with pork medallions
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1.5 kg white asparagus; 7-10 Tbsp Salt; 7-10 Tbsp Sugar; 1 (450 g) Bag of frozen almond balls (potato balls with almond coating); 100 g Mushrooms; 1 small onion; 1 (approx. 450 g) Pork tenderloin; 3 TABLESPOONS Oil; 7-10 Tbsp black pepper; 1/4 l Vegetable broth (instant); 50 g Whipped cream; 1 TABLESPOON dark sauce thickener; 1 package (30 g) Hollandaise sauce; 125 g Butter; 50 ml freshly squeezed orange juice; 1/4 collar Parsley; 7-10 Tbsp Chervil, orange and tomato rose

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1.5 kg white asparagus
7-10 Tbsp Salt
7-10 Tbsp Sugar
1 (450 g) Bag of frozen almond balls (potato balls with almond coating)
100 g Mushrooms
1 small onion
1 (approx. 450 g) Pork tenderloin
3 TABLESPOONS Oil
7-10 Tbsp black pepper
1/4 l Vegetable broth (instant)
50 g Whipped cream
1 TABLESPOON dark sauce thickener
1 package (30 g) Hollandaise sauce
125 g Butter
50 ml freshly squeezed orange juice
1/4 collar Parsley
7-10 Tbsp Chervil, orange and tomato rose

Directions

1
Wash and peel the asparagus and cut off the woody ends. Cook the asparagus in boiling salted water with a pinch of sugar for about 18 minutes. In the meantime, place balls on a baking tray and bake in a preheated oven (electric: 200 °C/ gas: level 3) for about 20 minutes. Wash, clean and slice the mushrooms. Peel and finely chop the onion. Wash the meat, dab dry and cut into 8 medallions.
2
Heat oil in a pan, fry medallions in it at medium heat on each side for about 2 minutes. Season with salt and pepper. Remove medallions from the pan and keep warm. Fry the mushrooms and onions in the frying fat, deglaze with broth and cream and bring to the boil. Stir in sauce thickener and bring to the boil again. Season sauce with salt, pepper and sugar. Remove asparagus from the cooking water and keep warm. Measure 1/8 litre asparagus water, put it into a pot and heat it up. Stir in sauce powder with a whisk and bring to the boil. Dice the butter and gradually beat it into the sauce over a low heat. Stir in orange juice. Wash parsley, dab dry and chop finely.
3
Measure 1/8 litre asparagus water, put it into a pot and heat it up. Stir in sauce powder with a whisk and bring to the boil. Dice the butter and gradually beat it into the sauce over a low heat. Stir in orange juice. Wash parsley, dab dry and chop finely. Pour orange hollandaise over the asparagus, arrange medallions and almond balls on a plate. Serve garnished as desired with chervil, orange and tomato rose. Sprinkle mushroom sauce with parsley and serve separately