John Myers
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Mediterranean Pork Loin and Asparagus Tips
The perfect mediterranean pork loin and asparagus tips recipe with a picture and simple step-by-step instructions.
asparagus
- 400 g Asparagus tips white fresh, Peru
- 3 Splash Organic lemon juice
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 1 tbsp Butter
- 500 ml Boiling water
Pork loin
- 280 g 4 St. Schweinemedaillons
- 280 g Spice mix Italian with fresh herbs
- 1 piece Eggs free range, Gr. L, animal welfare tested
- 4 tbsp Organic breadcrumbs
- 3 tablespoon Oil – sun + olive
Herbal cream
- 1 tbsp Butter
- 1 piece Clove of garlic – who likes
- 1 tbsp Flour
- 250 ml Organic vegetable stock hot
- 100 ml Cream 30% fat
- 25 g Organic herbal mixture, Italian, TK
- 25 g Sea salt from the mill
- 25 g Black pepper from the mill
preparation
- Peel 1 kg of asparagus and cut off approx. 2 to 3 cm at the bottom, rinse and drain. Cut the tips to a length of approx. 9 cm. Cut the remaining stalks into approx. 3 cm pieces and use them for an asparagus soup. Peel the new triplets and add them to water. I cut the medallions at room temperature into butterfly steaks, brushed them off, patted dry, plated them and seasoned them with the Italian spice mixture. Peel and finely chop the clove of garlic. Prepare the vegetable stock according to the instructions. Prepare all other ingredients.
preparation
- Bring the peeled new triplets to the boil in salted water and cook on low heat for approx. 15 minutes until firm to the bite, then drain and allow to evaporate. For the asparagus tips, bring the water with the ingredients to a boil in a saucepan, add the asparagus and simmer for approx. 9 minutes until firm to the bite, then drain and allow to evaporate. For the herbal cream, put the butter in another saucepan, heat it up moderately, sear the garlic in it, dust the flour, sweat while stirring, stir in the vegetable stock and cream in portions, bring to the boil (always stir) and cover with the lid for approx. 7 minutes over low heat Simmer. Reduce as required without a lid. Stir the herbs into the sauce and heat. Season to taste with salt and pepper. Heat the oil moderately in a pan, bread the butterfly steaks tightly in the beaten egg and breadcrumbs and fry in the oil until golden brown on both sides.
Serving
- Arrange the asparagus tips with the herb cream, 2 butterfly steaks each and the new boiled potatoes decoratively on preheated dinner plates and enjoy.
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