John Myers
Contents
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Ingredients
Herbal pork tenderloin:
- 200 g Pork tenderloin
- 1 tbsp Sunflower oil
- 1 tbsp Sunflower oil
- Coarse sea salt from the mill
- Coarse sea salt from the mill
- Colorful pepper from the mill
- Colorful pepper from the mill
- 2 tsp Medium hot mustard
- 2 tsp Medium hot mustard
- 10 g Panko breadcrumbs
- 10 g Panko breadcrumbs
- 10 g Parsley
- 10 g Parsley
- 10 g Chives
- 10 g Chives
Green asparagus:
Green asparagus:
- 320 g 400 g green asparagus / cleaned
- 320 g 400 g green asparagus / cleaned
- 1 tsp Salt
- 1 tsp Salt
- 1 tsp Sugar
- 1 tsp Sugar
- 1 tsp Butter
- 1 tsp Butter
- 1 piece Lemon
- 1 piece Lemon
- 100 ml Hollandaise sauce casual
- 100 ml Hollandaise sauce casual
Triplets: (Small, waxy potatoes)
Triplets: (Small, waxy potatoes)
- 250 g Potatoes (triplets)
- 250 g Potatoes (triplets)
- 1 tsp Salt
- 1 tsp Salt
- 1 tsp Ground turmeric
- 1 tsp Ground turmeric
- 1 tsp Whole caraway seeds
- 1 tsp Whole caraway seeds
Serve:
Serve:
- 4 Stü Radishes for garnish
- 4 Stü Radishes for garnish
Instructions
Herbal pork tenderloin:
- Wash the pork tenderloin, pat dry with kitchen paper, fry all over in a pan with sunflower oil (1 tbsp) and remove. Brush / brush with medium-hot mustard (2 teaspoons) and coarse sea salt from the mill and colored pepper from the mill. Place the pork fillet on a baking sheet lined with baking paper and finish cooking / baking in a preheated oven at 150 ° C for about 15 minutes. Put the panko breadcrumbs in the frying pan, let it brown briefly and remove. Wash the parsley, shake dry and cut into small pieces. Clean and chop the chives. Mix the herbs with the panko breadcrumbs. Take the fillet out of the oven, roll it in the breadcrumbs and herb mixture and cut into 4 parts.
Green asparagus:
- Peel the lower third of the green asparagus with a peeler and cut off the woody ends. Cook the cleaned green asparagus in boiling salted water (1 teaspoon salt), sugar (1 teaspoon), butter (1 stick) and lemon (1 piece) for about 7 - 8 minutes until al dente and remove. Pour the hollandaise sauce casually into a small saucepan and heat it up slightly. Not cook !
Triplets: (Small, waxy potatoes)
- Peel the triplets, boil them in salted water (1 teaspoon salt) with ground turmeric (1 teaspoon) and whole caraway seeds (1 teaspoon) for about 20 minutes and drain.
Serve:
- Serve the herbal pork fillet with green asparagus, hollandaise sauce and drills, garnished with radishes. Tip: Distribute the rest of the breadcrumbs and herb mixture decoratively on the plates.
