Pork medallions with green asparagus and penne in a creamy orange and white wine sauce

Ingredients for 4 servings:

• 800 g pork fillet(s)
• 500 g asparagus, green
• 2 carrots
• 200 ml white wine
• 250 ml cream
• 1 orange(s) (organic)
• 1 bunch of flat-leaf parsley
• 1 onion(s)
• ½ clove(s) garlic
• 1 tsp chili flakes
• 1 tsp red pepper (Kampot)
• 50 g Parmesan
• Sea salt
• 1 pinch(s) brown sugar
• 500g penne
• Peanut oil
• Sauce thickener

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Cut the pork fillet into approximately 2 cm thick slices. Peel the green asparagus (only the 5 cm ends), wash it, and cut it into 2 cm long pieces. Peel and wash the carrots, then quarter them lengthwise and cut them into 2 cm long pieces. Peel the onion and garlic and finely chop them. Finely chop the parsley. Grate the Parmesan cheese. First, zest the orange, then halve the orange and squeeze out the juice. Roughly crush the pepper in a mortar. Put a pot of water and plenty of sea salt on the stovetop and bring the water to a boil. Cook the penne until al dente, then drain. Meanwhile, put a frying pan on the hob and heat it over high heat. Add a little peanut oil and sear the pork medallions for about 2 minutes on each side. Then transfer them to a plate and let rest. Return the pan to high heat, add a little peanut oil, and sear the carrots for 1 minute. Then add the asparagus pieces and fry for another minute. Briefly caramelize with a pinch of sugar. Deglaze with orange juice and sauté over medium heat until al dente. Then transfer to a plate and set aside. Heat a little more peanut oil in a pan, briefly fry the onion and garlic pieces, deglaze with the white wine and reduce the liquid by half. Then add the cream and chili flakes and simmer for about 5 minutes over medium heat. Then add the Parmesan cheese, the pork medallions, the asparagus and the carrots and let it simmer for another 5 minutes. If desired, thicken with a little sauce thickener. Finally, add the pepper, parsley and orange zest and season with salt.