Asparagus to pork tenderloin with onion butter

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Peel onion and chop very finely. Knead 50 g butter and onion. Season with pepper. Form into a roll, wrap in aluminium foil and chill. Grate cheese finely. Wash and peel the asparagus and cut off the woody ends

2. 2

   Peel the potatoes and cook in boiling salted water for about 25 minutes. Drain, add 25 g butter, toss well covered. Place on a baking tray, leave some space on one side of the baking tray for the fillets. Sprinkle the potatoes with cheese and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 20 minutes

3. 3

   Wash the meat and dab dry. Heat the oil in a pan and fry the meat thoroughly all around. Season with salt and pepper, remove from the pan and place on a baking tray and bake for 10-12 minutes. Meanwhile, cook the asparagus in boiling salted water with 1 tsp. sugar for 12-15 minutes.

4. 4

   Wash the herbs, shake dry and chop finely. Cut onion butter into slices. Take the meat out of the oven and let it rest for a while. Lift the asparagus out of the water and let it drip off. Foam 50 g butter in a small pot. Add herbs

5. 5

   Arrange meat with onion butter, potatoes and asparagus sprinkled with herb butter on plates

Nutrition Facts

KCAL
740 kcal

CARBS
38 g

FATS
38 g

PROTEINS
59 g