Pork tenderloin with creamy vermouth sauce and spring

Name: Pork tenderloin with creamy vermouth sauce and spring
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 250 g green asparagus; 250 g white asparagus; 250 g Carrots; 200 g Sweet peas; 15 g clarified butter; 2 (approx. 600 g) Pork fillets; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 package (450 g) frozen almond balls; 1/3 collar Parsley; 1 potty Chervil; 25 g Butter or margarine; 5 TABLESPOONS Vermouth (Noilly Prat); 100 ml clear broth (instant); 125 g Whipped cream; 1 TABLESPOON sauce thickener

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

250 g green asparagus
250 g white asparagus
250 g Carrots
200 g Sweet peas
15 g clarified butter
2 (approx. 600 g) Pork fillets
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 package (450 g) frozen almond balls
1/3 collar Parsley
1 potty Chervil
25 g Butter or margarine
5 TABLESPOONS Vermouth (Noilly Prat)
100 ml clear broth (instant)
125 g Whipped cream
1 TABLESPOON sauce thickener

Directions

1
Clean, wash and drain the asparagus, carrots and mangetouts. Cut carrots diagonally into slices, asparagus into pieces of about 3 cm. Heat clarified butter in a pan and fry the fillets briefly all around. Season with salt and pepper and continue to fry over a low heat, turning for 20-25 minutes. Spread almond balls on a baking tray without fat. Bake in a preheated oven (electric: 225 °C / gas: level 4) for 18-25 minutes until golden brown.
2
After 10 minutes, turn the balls once. Put asparagus and carrots in boiling salted water and cook for 12-15 minutes. Add sugar snap peas a little later and cook for about 10 minutes. Wash parsley and chervil, dab dry and chop except for something to garnish. Drain the vegetables. Melt the fat in a saucepan, toss the vegetables and herbs in it. Keep warm. Wrap pork fillets in aluminium foil and let them rest for 5 minutes. Deglaze roast with vermouth, add stock and cream and bring to the boil. Stir in sauce thickener, bring to the boil again and season with salt and pepper. Cut pork fillets into slices and arrange on a plate with vegetables and sauce.
3
Melt the fat in a saucepan, toss the vegetables and herbs in it. Keep warm. Wrap pork fillets in aluminium foil and let them rest for 5 minutes. Deglaze roast with vermouth, add stock and cream and bring to the boil. Stir in sauce thickener, bring to the boil again and season with salt and pepper. Cut pork fillets into slices and arrange on a plate with vegetables and sauce. Garnish with parsley and chervil. Add almond balls extra