John Myers
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Pork Fillet – NT – Asparagus – Spring Dumplings
The perfect pork fillet – nt – asparagus – spring dumplings recipe with a picture and simple step-by-step instructions.
The fillet
- 500 g Pork tenderloin
- 250 g Bacon slices
- 2 tablespoon Liver sausage roughly my KB
- 1 tuber Garlic
- 1 teaspoon Spiced pepper
- 2 tablespoon Oil
The spring dumplings
- 8 Discs Toast
- 125 Milliliters Milk lukewarm
- 1 piece Eggs
- 1 bunch Finely chopped parsley
- 1 bunch Freshly chopped chives
- 0,5 teaspoon Pepper
- 0,5 teaspoon Nutmeg
- 1 teaspoon Salt
- 1 tablespoon Wild garlic pesto my KB
The asparagus
- 500 g Asparagus white fresh
- 1 tablespoon Oil
- 1 tablespoon Butter
- Salt
- Sugar brown
- 1 tablespoon Balsamic vinegar dark
- Preheat the oven to 80 ° C top and bottom heat. Please also place a flat bowl for the fillet and heat it up.
- Parry the fillet, rinse, cut once and pat dry. Fry all over in the oil. Take out and rub with the spices. Apply the liver sausage, overlap the bacon on the work surface and wrap the fillet in it. Place in the preheated bowl with the sliced garlic. Park in the oven and take care of the dumplings.
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- The fillet should have a core temperature of 65 ° C. Corresponds to about 1.5 hours of cooking time.
The spring dumplings
- Toast the toast, cut it into cubes, pour the lukewarm milk over it, add all the other ingredients and knead gently. Let rest for 15 minutes. If the dough is too thin, add a little flour.
- In the meantime, put on the cooking water.
- Now form dumplings with wet hands and wrap each one in clear plastic film, then in aluminum film. This prevents the dumplings from becoming “watery”. Place in a sieve, hang over the pot and let simmer over steam for 45 minutes. The dumplings can remain in the sieve over steam until they are actually used.
The asparagus
- Peel the asparagus, cut diagonally into pieces. Fry in the butter-oil mixture in a non-stick pan. Season to taste with the spices. Shake out the cut garlic and add to the asparagus pan.
The sauce
- SORRY, I didn’t succeed in the hollandaise. So rummaged through the supplies and found a Tetra Pack :).
- Put the Tetra Pack on, heat up, and round off with herbs and cognac. The sauce is for both the fillet and the asparagus.
- Arrange everything together and enjoy with a well-chilled white wine from Mosel Müller – Thurgau 2012.
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- Don’t throw away the cut ends and the peeled parts, from that I draw the base for my asparagus soup. Simply boil out and keep the brew.
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