Pork fillet with asparagus and zucchini potato pancakes

Name: Pork fillet with asparagus and zucchini potato pancakes
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 500 g Pork tenderloin; 4 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 400 g Courgette; 60 g Breakfast bacon in slices; 2 kg white asparagus; 1 Lemon slice; 1 pinch Sugar; 400 g large floury cooking potatoes; 1 TABLESPOON Flour; 1 Egg Yolk; 3 leaves Sage; 1 (32 g) Hollandaise sauce bag; 125 g Butter; 1 Tomato; 7-10 Tbsp Herbs

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

500 g Pork tenderloin
4 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
400 g Courgette
60 g Breakfast bacon in slices
2 kg white asparagus
1 Lemon slice
1 pinch Sugar
400 g large floury cooking potatoes
1 TABLESPOON Flour
1 Egg Yolk
3 leaves Sage
1 (32 g) Hollandaise sauce bag
125 g Butter
1 Tomato
7-10 Tbsp Herbs

Directions

1
Wash the fillet and dab dry. Fry all around in 2 tablespoons of hot oil. Season with salt and pepper, let it cool down a bit. Clean and wash the zucchini. Slice some wide strips lengthwise off the courgette. Grate the rest of the zucchini. Wrap fillet with zucchini and bacon.
2
Fry again all around in frying fat. Fry over medium heat for about 12 minutes. Peel asparagus, cut off woody ends. Boil up plenty of salted water. Season with lemon slice and sugar. Cook the asparagus for 15-20 minutes. Peel and grate potatoes. Mix with the grated zucchini, flour and egg yolk. Season with salt and pepper. Wash and chop sage leaves. Heat 2 tablespoons of oil. Fry the potato mixture by the spoonful for 3-4 minutes on each side until golden brown. Add the sage to the frying fat at the end. For the sauce, stir the contents of the bag into 1/8 litre cold water.
3
Season with salt and pepper. Wash and chop sage leaves. Heat 2 tablespoons of oil. Fry the potato mixture by the spoonful for 3-4 minutes on each side until golden brown. Add the sage to the frying fat at the end. For the sauce, stir the contents of the bag into 1/8 litre cold water. Bring to the boil while stirring. Cut butter into small pieces and stir into the sauce gradually over low heat. Stir 250 ml asparagus stock into the sauce and season with salt and pepper. Cut pork fillet into slices. Arrange asparagus, pork tenderloin, rösti and sauce in portions. Clean, wash, quarter and seed the tomato. Cut the flesh into small cubes and sprinkle over the sauce. Serve garnished with fresh herbs
4
Cut butter into small pieces and stir into the sauce gradually over low heat. Stir 250 ml asparagus stock into the sauce and season with salt and pepper. Cut pork fillet into slices. Arrange asparagus, pork tenderloin, rösti and sauce in portions. Clean, wash, quarter and seed the tomato. Cut the flesh into small cubes and sprinkle over the sauce. Serve garnished with fresh herbs