Pork Fillet Stuffed with Green Asparagus

Cut the pork tenderloin with the butterfly cut into a roulade, then lightly salt and pepper the meat. Now spread the ricotta on the meat, spread the bacon slices on top, now place the basil leaves on top.

In the meantime, prepare the green asparagus ready to cook and first cook about 8-10 stalks of asparagus, remove them, drain them and let them cool down. Place the now cooled asparagus on the bacon, fold the roulade and "sew" together with kitchen thread and a kitchen needle (wrapping would be a bit more difficult)

Now add a little salt and pepper to the outside of the meat and lightly dust with paprika. Heat a suitably large dish with a little Butaris, sear the fillet on all sides for about 5 minutes, remove the fillet and set aside. Preheat the oven to 120 degrees.

Now briefly roast the onions in the frying fat and fill up with Madeira and wine, let it reduce briefly, now add the sugar and possibly a little water (approx. 2-3 tbsp). Now put the bottle back on this brew and put it in the oven. The fillet remains there (depending on size and thickness) for about 25 minutes (MAKE A COOKING TEST!)

In the meantime, prepare the croquettes and lightly oil a pan, add the croquettes and fry until golden (this takes about 15 minutes) ATTENTION: turn more often.

"Boil" the remaining asparagus in between. As soon as the fillet is ready, wrap it in aluminum foil and let it rest for a while. Drain the asparagus, pour some melted butter over it if necessary, and remove the croquettes from the pan. Cut the fillet diagonally into finger-thick slices and arrange everything together on preheated plates.