John Myers
Contents
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Ingredients
- 600 g Pork tenderloin
- 800 g Fresh asparagus
- 500 g Potato
- 200 ml Cream 10% fat
- 1 bunch Wild garlic fresh
- Salt
- Red pepper
- Rosemary spice
- 1 Onion
- 5 tbsp Oil for frying
For the salad
- 1 Red Onion
- 500 g Lettuce leaves, various
- A couple of cucumber slices
- 1 tsp Mustard
- Balsamic vinegar
- Extra virgin olive oil
- Salt
- Pepper from the grinder
- Basil
- Sweet paprika
- Some cold butter
Instructions
- First cook the potatoes until cooked. Let cool after pouring off.
- Peel the asparagus and cook it until cooked.
- Briefly sauté a small onion, add the cooking cream, season with salt and a little pepper, cut the wild garlic into small pieces, add, stir in the cold butter cubes (not too much), done.
- Cut the pork fillet into thick slices, season with red pepper and fry in a little oil for 3 minutes on each side. Then let the fillets rest in the oven preheated to 100 ° for another 10 minutes. I place them directly on the grid, so the fillets will be cooked straight through from below and from above.
- Halve or slice the cold potatoes and fry them in hot oil, seasoned with salt, pepper, a little paprika and rosemary.
salad dressing
- Mix the mustard, onion (chopped into small pieces), olive oil, balsamic vinegar, salt, pepper, a sip of water and the finely chopped basil leaves, dip the lettuce leaves briefly in the dressing and turn, then place on the plate and add finely chopped cucumber slices. You determine the amount of the ingredients for the dressing, depending on your taste.
Nutrition
Serving: 100gCalories: 79kcalCarbohydrates: 5gProtein: 7gFat: 3g
