John Myers
Contents
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Ingredients
Pork tenderloin:
- 200 g Pork tenderloin
- 1 tbsp Butter
- 1 tbsp Sunflower oil
- Coarse sea salt from the mill
- Colorful pepper from the mill
Asparagus:
- 800 g Asparagus
- 1,5 liter Water
- 1 tsp Salt
- 1 tsp Sugar
- 1 tbsp Butter
- 1 piece Lemon
- 100 g Butter
- 2 tsp Dill TK
- 1 big pinch Coarse sea salt from the mill
Fried potatoes:
- 200 g Small, boiled new potatoes from yesterday
- 1 tbsp Butter
- 1 tbsp Sunflower oil
- 1 tsp Whole caraway seeds
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
Serve:
- 100 g Melted butter
- 2 tsp Dill TK
- 1 big pinch Coarse sea salt from the mill
- 2 Discs Lemon
- 2 Stalk Maggi herb
- 2 Small half tomatoes
Instructions
Pork tenderloin:
- Clean / remove tendons, wash, pat dry with kitchen paper, halve lengthways and season well on both sides with coarse sea salt from the mill and colored pepper from the mill. Heat butter (1 tbsp) with sunflower oil (1 tbsp) in a pan and fry the two pork tenderloin halves vigorously on both sides for 2 minutes each, place on an ovenproof dish and keep warm in the oven at 100 ° C until serving.
Asparagus:
- Peel the asparagus with the peeler, cut the ends and cook in 1.5 liters of water with salt (1 teaspoon), sugar (1 teaspoon), butter (1 tbsp) and lemon (1 piece) for about 12-14 minutes until al dente and take out.
Fried potatoes:
- Halve the potatoes lengthways and fry them in a pan with butter (1 tbsp) and sunflower oil (1 tbsp) on both sides until golden brown. Season with coarse sea salt from the mill (2 big pinches), colored pepper from the mill (2 big pinches) and whole caraway (1 teaspoon).
Serve:
- Melt the butter (100 g) in a small saucepan and season with dill (2 teaspoons frozen) and coarse sea salt from the mill (1 big pinch). Serve asparagus with melted dill butter, fried potatoes and pork fillet, each garnished with a lemon wedge, a stalk of Maggi cabbage and a small tomato half.
