Wrapped pork tenderloin with roasted asparagus and potatoes

Name: Wrapped pork tenderloin with roasted asparagus and potatoes
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 3 Pork fillets (approx. 300 g each); 4 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 glass (370 ml) Red peppers, roasted (drained weight: 210 g); 3 Stem(s) Oregano; 750 g small, new potatoes; 250 g green asparagus; 1 Vegetable Onion; 1 Garlic clove; 2 discs Toast; 1 TABLESPOON Pine nuts; 2 stem(s) flat leaf parsley; 1 Rosemary stalk; 3 TABLESPOONS Olive oil; 1 egg (size S); 7-10 Tbsp pink berries; 7-10 Tbsp a few squirts of lemon juice; 2 TEASPOONS Cornstarch; 4 TABLESPOONS Whipped cream; 7-10 Tbsp fresh herbs, lemon, pine nuts, pink berries and coarse salt; 7-10 Tbsp Kitchen yarn

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

3 Pork fillets (approx. 300 g each)
4 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 glass (370 ml) Red peppers, roasted (drained weight: 210 g)
3 Stem(s) Oregano
750 g small, new potatoes
250 g green asparagus
1 Vegetable Onion
1 Garlic clove
2 discs Toast
1 TABLESPOON Pine nuts
2 stem(s) flat leaf parsley
1 Rosemary stalk
3 TABLESPOONS Olive oil
1 egg (size S)
7-10 Tbsp pink berries
7-10 Tbsp a few squirts of lemon juice
2 TEASPOONS Cornstarch
4 TABLESPOONS Whipped cream
7-10 Tbsp fresh herbs, lemon, pine nuts, pink berries and coarse salt
7-10 Tbsp Kitchen yarn

Directions

1
Wash the fillets and dab dry. Heat 2 tablespoons of oil. Brown the fillets all around for about 5 minutes at high heat, season with salt and pepper. Deglaze with 250 ml water. Remove the fillets and let them cool down a little. Keep the roast stock. In the meantime drain the paprika. Wash oregano and dab dry. Wash potatoes and pat dry.
2
Wash asparagus, cut off woody ends, peel lower third if necessary. Cut asparagus into bite-sized pieces. Put 2 fillets next to each other, while wrapping them with oregano and paprika. Cover with the 3rd fillet. Wrap tightly with kitchen string. Place on the fat pan of the oven. Peel onion, cut into slices and spread around it. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 15 minutes. Peel garlic for the crust. Wash the rosemary and parsley, dab dry and pluck the needles or leaves from the stalks. Chop the toast, garlic, pine nuts, parsley, rosemary and olive oil in a mixer. Stir in egg, season with salt, pepper, pink berries and lemon juice. Fry the potatoes in 2 tablespoons of oil while turning for about 15 minutes. Add asparagus and fry briefly. Season with salt and pepper. In the meantime, deglaze the fillet with the roast stock and take it out. Pour the gravy through a sieve.
3
Wash the rosemary and parsley, dab dry and pluck the needles or leaves from the stalks. Chop the toast, garlic, pine nuts, parsley, rosemary and olive oil in a mixer. Stir in egg, season with salt, pepper, pink berries and lemon juice. Fry the potatoes in 2 tablespoons of oil while turning for about 15 minutes. Add asparagus and fry briefly. Season with salt and pepper. In the meantime, deglaze the fillet with the roast stock and take it out. Pour the gravy through a sieve. Increase oven temperature (electric cooker: 225 °C/ circulating air: 200 °C/ gas: level 4). Remove kitchen thread from the meat. Brush fillet with the herb paste. Bake in the oven for another 5-10 minutes. Bring the meat to the boil. Stir cornflour and 2 tablespoons of cold water until smooth and thicken the stock. Bring to the boil while stirring, season to taste with salt and pepper and refine with cream. Garnish fillet roast and sauce with fresh herbs, lemon, roasted pine nuts and pink berries. Serve with asparagus and potatoes sprinkled with coarse salt
4
Increase oven temperature (electric cooker: 225 °C/ circulating air: 200 °C/ gas: level 4). Remove kitchen thread from the meat. Brush fillet with the herb paste. Bake in the oven for another 5-10 minutes. Bring the meat to the boil. Stir cornflour and 2 tablespoons of cold water until smooth and thicken the stock. Bring to the boil while stirring, season to taste with salt and pepper and refine with cream. Garnish fillet roast and sauce with fresh herbs, lemon, roasted pine nuts and pink berries. Serve with asparagus and potatoes sprinkled with coarse salt