Pork tenderloin with asparagus
45 mins
45 mins
Ingredients
- 7-10 Tbsp 1. onion
- 7-10 Tbsp 2. 6 tablespoons lemon juice
- 7-10 Tbsp 3. 200 ml poultry stock
- 7-10 Tbsp 4. 8 pork filet medallions (80g each)
- 7-10 Tbsp 5. 8 slices of bacon
- 7-10 Tbsp 6. 2 kg white asparagus
- 7-10 Tbsp 7. 125 g butter
- 7-10 Tbsp 8. 3 egg yolks
- 7-10 Tbsp 9. 1-2 Tl Dijon mustard
- 7-10 Tbsp 10. 2 tablespoons chopped tarragon
- 7-10 Tbsp 11. 2 tablespoons of oil
- 7-10 Tbsp pepper, salt, sugar and paprika powder
- 7-10 Tbsp 12. kitchen yarn
Directions
- 1
Peel and chop the onion. Reduce 5 tbsp. lemon juice, chicken stock and onions by half. Leave to cool.
- 2
In the meantime, wrap the medillons with bacon and tie them with kitchen string. Peel the asparagus and remove the ends. Melt butter in a small pot and remove from the stove.
- 3
Whisk the egg yolks and boiled stock over a hot water bath until it forms a rose. Remove the bowl from the water bath. Stir warm butter first drop by drop, then in a thin stream evenly into the foam.
- 4
Stir mustard and tarragon into the hollandaise sauce, season with salt and about 1 tbsp. lemon juice. Keep warm over the no longer hot water bath.
- 5
Bring 500 ml water with 2 pinches of salt, 1 pinch of sugar to the boil, cook the asparagus on a low heat for 10-12 minutes until firm to the bite. Drain and let drain.
- 6
In the meantime heat oil in a pan. Fry the meat on both sides, season with salt, pepper and paprika. Let the medallions fry on medium heat for 3-4 minutes on each side.
- 7
Arrange the medallions on the plate, add the asparagus and nap with the sauce.
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