Pork Fillet Wrapped in Bacon on Asparagus Ragout with Wild Rice and Strawberry Salsa on Rocket

5 from 4 votes
Total Time 1 hour
Course Dinner
Cuisine European
Servings 4 people
Calories 129 kcal


  • 1 Shallot cubes
  • 250 g Fresh strawberry
  • 4 tbsp Chopped parsley until smooth
  • 1 small Medium hot chili peppers
  • 1 tbsp Honey liquid
  • 1 tbsp Raspberry vinegar
  • 1 tbsp Eceto Balsamico Bionda
  • 1 tbsp Truffle oil white
  • Salt and pepper
  • 500 g Asparagus green fresh
  • 500 g Asparagus white fresh
  • 0,5 Lemon fresh
  • 250 g Wild rice
  • Broth for wild rice
  • 400 ml Vegetable broth
  • 12 Pork fillet à 80 gr
  • 24 slices Bacon slices
  • 1 tbsp Oil
  • 2 tbsp Butter
  • 2 tbsp Flour
  • 50 ml Milk
  • 4 tbsp Creme fraiche Cheese
  • 1 handful Ruccola


  • Halve and core the chilli peppers. Cut fine rings. (Rubber gloves recommended) Clean the strawberries and dice them with the shallots. Strawberries, shallots cubes with 2 tbsp. Chopped parsley, honey, both vinegar and 1 tbsp. Mix the truffle oil and season with salt and pepper. Peel the asparagus and cut diagonally into pieces. Remove the tendons from the pork tenderloin. Cut into 12 even pieces, wrap each with 2 slices of bacon. 1 tbsp. Heat the oil in a large pan and fry the medallions on both sides for about 2-3 minutes. Season with salt and pepper and keep warm in the oven at approx. 60 ° C. 1 tbsp. Heat the butter in a saucepan and briefly fry the wild rice in it. Pour double the amount of stock and finish cooking. 400 ml. Heat the vegetable stock with the ½ lemon in a saucepan, cook the asparagus pieces in it for about 8-10 minutes. Take the asparagus pieces out of the pot. 2 tbsp. Melt butter in a saucepan, stir in flour and sauté briefly. Take out of the stove and deglaze with the cold asparagus stock and milk. Bring to the boil while stirring constantly. Add the asparagus pieces. Refine asparagus ragout with crème fraîche, remaining parsley and season with salt and pepper from the mill. Serving: press the wild rice into a greased dish. Overturn a plate in the middle. Spread the asparagus ragout all around. Place 3 medallions on each plate in a triangle shape. Arrange the strawberry salsa in the shape of a half moon.


Serving: 100gCalories: 129kcalCarbohydrates: 15gProtein: 2.9gFat: 6.2g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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