Pork loin with green asparagus, cherry tomatoes and herb hollandaise sauce

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Wash the asparagus, cut off the woody lower ends. Wash the tomatoes and possibly halve them. Wash the meat and dab dry. Heat the oil in a pan and fry the meat well all around.

2. 2

   Then cook over medium heat while turning for about 8 minutes. Season with salt and pepper. Remove from the pan and keep warm. Add tomatoes to the frying fat and fry briefly. Season with salt and pepper.

3. 3

   In the meantime, put the asparagus in boiling salted water and cook for about 12 minutes. Put sauce powder and 150 ml cold water into a small pot and mix. Bring to the boil while stirring. Add butter in pieces at low heat and fold in until melted.

4. 4

   Wash the chives, dab dry and cut into small rolls. Wash the chervil, dab dry and chop finely. Pour the asparagus carefully into a sieve and let it drain. Cut the meat open. Serve asparagus, meat, tomatoes and sauce sprinkled with herbs on a plate.

Nutrition Facts

KCAL
560 kcal

CARBS
9 g

FATS
37 g

PROTEINS
46 g