Asparagus with pork medallions
easy
75 mins
75 mins
Ingredients
- 1 kg white asparagus
- 1 kg green asparagus
- 750 g small new potatoes
- 7-10 Tbsp Salt
- 1 TEASPOON Sugar
- 400 g Pork tenderloin
- 8 discs (approx. 80 g) Bacon
- 3 TABLESPOONS clarified butter
- 7-10 Tbsp Pepper
- 100 ml dry white wine
- 150 g Whipped cream
- 2 TABLESPOONS sauce thickener
- 1 TEASPOON Vegetable broth (instant)
- 1/2 bunch Parsley
- 1/2 bunch Chervil
- 30 g Butter
Directions
- 1
Wash and peel the white asparagus and cut off the woody ends. Wash the green asparagus, peel the lower third and cut off the woody ends. Wash, peel or grate the skin of the potatoes. Cook potatoes in salted water for about 20 minutes. Cook white asparagus in boiling salted water with some sugar for 15-20 minutes.
- 2
Add green asparagus for the last 10 minutes. Wash the pork fillet, dab dry and cut into 8 medallions (approx. 50 g each). Wrap the medallions with bacon. Heat clarified butter in a pan and fry the medallions for about 8 minutes, turning them over. Season with salt and pepper, remove from the pan and keep warm. Deglaze the meat with wine and cream and bring to the boil. Add sauce thickener while stirring and bring to the boil again briefly. Season sauce with salt, pepper and stock. Wash parsley and chervil, dab dry and chop.
- 3
Deglaze the meat with wine and cream and bring to the boil. Add sauce thickener while stirring and bring to the boil again briefly. Season sauce with salt, pepper and stock. Wash parsley and chervil, dab dry and chop. Heat butter in a pot, add herbs and toss the drained potatoes in it. Arrange asparagus, potatoes and medallions on plates and serve with sauce
Nutrition Facts
590 kcal
35 g
31 g
37 g
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