Pork tenderloin on spring vegetables

Name: Pork tenderloin on spring vegetables
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 250 g greener and whiter; 7-10 Tbsp Asperges, 250 g de carottes; 200 g mangetout or frozen peas; 2 Pork fillets (approx. 350 g each); 7-10 Tbsp salt, pepper, some sugar; 1 tablespoon (15 g) clarified butter; 1/2 Bd. parsley; 1 Pot of chervil; 125 g Whipped cream; 5 TABLESPOONS france. wine aperitif; 7-10 Tbsp or broth; 1 teaspoon (10 g) Flour; 1 tablespoon (25 g) Butter

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

250 g greener and whiter
7-10 Tbsp Asperges, 250 g de carottes
200 g mangetout or frozen peas
2 Pork fillets (approx. 350 g each)
7-10 Tbsp salt, pepper, some sugar
1 tablespoon (15 g) clarified butter
1/2 Bd. parsley
1 Pot of chervil
125 g Whipped cream
5 TABLESPOONS france. wine aperitif
7-10 Tbsp or broth
1 teaspoon (10 g) Flour
1 tablespoon (25 g) Butter

Directions

1
Wash the asparagus, peel the white. Cut off the woody ends generously. Cut the asparagus into pieces. Peel, wash and slice the carrots. Clean and wash the sugar snap peas
2
Wash the fillets, dab dry and season. Fry them all around in clarified butter until brown. Fry over a low heat for about 20 minutes.
3
Cook white asparagus and carrots in boiling salted water with sugar for about 15 minutes. Add green asparagus after about 5 minutes, sugar pods after about 10 minutes. Wash and chop herbs
4
Drain vegetables, measure 1/4 l vegetable water. Keep fillets warm. Add vegetable water, cream and Noilly Prat, bring to the boil. Knead flour and half of butter, stir in flakes. Season sauce to taste
5
Add the herbs and the rest of the butter to the vegetables, toss. Arrange on a plate. Almond balls taste good with it
6
Drink: cool white wine