Herbal Pork Fillet with Green Asparagus and Triplets
Prep Time45 minutesmins
Total Time45 minutesmins
Servings: 2people
Ingredients
Herbal pork tenderloin:
200gPork tenderloin
1tbspSunflower oil
1tbspSunflower oil
Coarse sea salt from the mill
Coarse sea salt from the mill
Colorful pepper from the mill
Colorful pepper from the mill
2tspMedium hot mustard
2tspMedium hot mustard
10gPanko breadcrumbs
10gPanko breadcrumbs
10gParsley
10gParsley
10gChives
10gChives
Green asparagus:
Green asparagus:
320g400 g green asparagus / cleaned
320g400 g green asparagus / cleaned
1tspSalt
1tspSalt
1tspSugar
1tspSugar
1tspButter
1tspButter
1pieceLemon
1pieceLemon
100mlHollandaise sauce casual
100mlHollandaise sauce casual
Triplets: (Small, waxy potatoes)
Triplets: (Small, waxy potatoes)
250gPotatoes (triplets)
250gPotatoes (triplets)
1tspSalt
1tspSalt
1tspGround turmeric
1tspGround turmeric
1tspWhole caraway seeds
1tspWhole caraway seeds
Serve:
Serve:
4StüRadishes for garnish
4StüRadishes for garnish
Instructions
Herbal pork tenderloin:
Wash the pork tenderloin, pat dry with kitchen paper, fry all over in a pan with sunflower oil (1 tbsp) and remove. Brush / brush with medium-hot mustard (2 teaspoons) and coarse sea salt from the mill and colored pepper from the mill. Place the pork fillet on a baking sheet lined with baking paper and finish cooking / baking in a preheated oven at 150 ° C for about 15 minutes. Put the panko breadcrumbs in the frying pan, let it brown briefly and remove. Wash the parsley, shake dry and cut into small pieces. Clean and chop the chives. Mix the herbs with the panko breadcrumbs. Take the fillet out of the oven, roll it in the breadcrumbs and herb mixture and cut into 4 parts.
Green asparagus:
Peel the lower third of the green asparagus with a peeler and cut off the woody ends. Cook the cleaned green asparagus in boiling salted water (1 teaspoon salt), sugar (1 teaspoon), butter (1 stick) and lemon (1 piece) for about 7 - 8 minutes until al dente and remove. Pour the hollandaise sauce casually into a small saucepan and heat it up slightly. Not cook !
Triplets: (Small, waxy potatoes)
Peel the triplets, boil them in salted water (1 teaspoon salt) with ground turmeric (1 teaspoon) and whole caraway seeds (1 teaspoon) for about 20 minutes and drain.
Serve:
Serve the herbal pork fillet with green asparagus, hollandaise sauce and drills, garnished with radishes. Tip: Distribute the rest of the breadcrumbs and herb mixture decoratively on the plates.