Asparagus with Hollandaise Sauce, Roasted Pork Tenderloin and Potato Gratin
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 45 mins |
| Total Time | 1 hr 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 1 bunch asparagus
- 1 tablespoon butter
- sugar
- 1 dash white wine vinegar
- 1 shallot (s)
- 60 ml white wine
- 1 carnation (s)
- 1 bay leaf
- 1 pinch (s) salt and pepper
- 150 g butter
- 2 egg yolks
- 500 g potato (s), floury cookin
- 1 clove garlic
- 150 ml milk
- 100 ml cream
- nutmeg
- 4 pork medallions, approx. 65 g each
- Oil for frying
Print Recipe
Pin Recipe Instructions
- Preheat oven to 160°C (320°F) using convection setting.
- Prepare potato gratin: Bring milk and cream to boil in saucepan with pressed garlic. Season with salt, pepper, and nutmeg. Wash, peel, and thinly slice potatoes. Stir potatoes into hot liquid and pour into baking dish. Bake for 45 minutes until golden.
- Prepare asparagus: Clean and peel asparagus, trim ends. Place on foil with shiny side inward, dot with butter, season with sugar, salt, and pepper. Wrap tightly into packet. Bake at 160°C (320°F) for 40-45 minutes alongside potato gratin.
- Clarify butter: Heat butter in saucepan over low heat until completely melted and clear. Strain through kitchen towel into clean bowl, discarding milk solids.
- Make hollandaise sauce: In saucepan, combine white wine vinegar, white wine, roughly chopped shallot, bay leaf, clove, salt, and pepper. Reduce over medium heat for 2-3 minutes. Set bowl with egg yolks over pot of gently simmering water (water bath). Pour wine reduction into egg yolks and whisk constantly for 3-4 minutes until frothy and creamy, being careful not to overheat. Slowly drizzle in clarified butter while whisking. Season to taste with salt and pepper.
- Cook pork: Heat oil in large frying pan over medium-high heat. Sear pork medallions for 2-3 minutes per side until golden brown. Transfer to oven and bake at 160°C (320°F) for 8-10 minutes until internal temperature reaches 63°C (145°F). Season with salt and pepper.
- Plate and serve: Place portion of potato gratin on plate, arrange asparagus beside it, place pork medallions on top of asparagus, and spoon hollandaise sauce over all.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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