John Myers
Contents
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Ingredients
Asparagus:
- 800 g Fresh, white, peeled asparagus
- 2 liter Water
- 1 tsp Salt
- 1 tsp Sugar
- 1 tbsp Butter
- 1 piece Lemon
Pork tenderloin medallions:
- 190 g Pork tenderloin medallions:
- Coarse sea salt from the mill
- Colorful pepper from the mill
- 4 tbsp Flour
- 1 egg + 1 tbsp cooking cream
- 50 g Panko (breadcrumbs)
- 1 Cup Sunflower oil
Potato mushrooms:
- 255 g / peeled and shaped approx. g 4 long, waxy potatoes
- 1 tsp Salt
- 1 tsp Ground turmeric
Serve:
- Baked the rest of the breaded eggs
- 2 Discs Lemon
- 2 piece Basil tips
Instructions
Asparagus:
- Peel the asparagus and cut off the ends. Heat water (2 liters), add the asparagus peels and the cut ends, cook for approx. 15 minutes and lift out / scoop out the asparagus peels and asparagus ends with a ladle. Add salt (1 teaspoon), sugar (1 teaspoon), butter (1 teaspoon) and lemon (1 piece) to the asparagus boiling water, add the asparagus, cook for about 8-10 minutes and remove.
Pork tenderloin medallions:
- Plate the pork fillet medallions, season well on both sides with coarse sea salt from the mill and colored pepper from the mill. Beat the egg and whisk with the cooking cream (1 tbsp). First turn the pork fillet medallions in flour, pull through the egg mixture, turn in the panko breadcrumbs and fry in a pan with sunflower oil (1 cup) on both sides until golden-brown.
Potato mushrooms:
- Peel the potatoes with an apple chopper and knife into decorative potato mushrooms, ground in salted water (1 teaspoon salt) with turmeric (1 teaspoon), cook for about 18-20 minutes and drain.
Serve:
- Serve asparagus with pork fillet metal ions and potato mushrooms, each garnished with 1 lemon wedge and 1 basil tip. Add the rest of the fried chicken and drizzle the asparagus with the roast fat from the pork medallions.
