John Myers
Asparagus with Pork Tenderloin
The perfect asparagus with pork tenderloin recipe with a picture and simple step-by-step instructions.
- 1 Pc. Pork fillet approx 500gr.
- Rama Culinesse
- Salt and pepper
- 1 kg Asparagus white
- Salt, sugar, 1 teaspoon butter
- 1 packet Hollandaise Ligth sauce
- Mondamin roux
- Rama Cremefine 7%
- Preheat the oven to 160 ° convection. Heat Rama Culinesse in a pan and sear the pork fillet in it, season with salt and pepper and finish cooking in the oven for approx. 40 minutes. Deglaze the roast set with water, simmer and reduce a little. Thicken with roux and refine with creme fine. Peel the asparagus. Heat water in a large saucepan, add salt, sugar and 1 teaspoon butter. When the water is boiling, add the asparagus and cook for about 16 minutes, depending on the thickness (we prefer medium-sized asparagus stalks). Cut the pork fillet into slices and arrange on a plate with the asparagus, serve with the sauce. We had a delicious Weissburgunder (from the Palatinate) with it. With such a good meal, we forego any side dish, so you can enjoy more meat and asparagus.
- 2nd note: I think it is sometimes allowed to make things a little easier in the kitchen and that’s why I take 1 packet of Hollandaise Light Sauce. We like it too and it’s less fat. But I admire everyone who takes the trouble to make hollandaise sauce themselves :-)))
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