John Myers
Pork Fillet in Horseradish Sauce, White Asparagus and Pine Nuts
The perfect pork fillet in horseradish sauce, white asparagus and pine nuts recipe with a picture and simple step-by-step instructions.
- 500 g Pork tenderloin
- 500 g White asparagus
- 2 tbsp Freshly grated horseradish
- 1 cups Whipped cream
- 1 handful Pine nuts
further:
- Ground caraway
- Salt pepper
- Nutmeg
- Some beef soup and white wine
- About this recipe: My husband is often away on business and eats in a wide variety of restaurants. If something tastes particularly good to him, he tries to cook this dish at home in his own special way! So also this recipe:
- Cut the meat into slices as thick as a thumb, season with salt and pepper and ground caraway seeds and fry in a little butter. Take out of the pan and cover in the oven and keep warm.
- Peel the asparagus and cut into 3-4 cm long pieces. Cook in salted water with a little sugar, butter and a little lemon juice until al dente.
- Deglaze the stock with a little beef soup and white wine and bring to the boil. Add the whipped cream and let it boil until the sauce is nice and creamy. Add the asparagus pieces, pine nuts and horseradish and season to taste. At the end I add the pieces of meat and the asparagus heads and it’s ready to serve!
- We always have green tagliatelle and a full glass of white wine! ENJOY YOUR MEAL !
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