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

  • 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
Asparagus with Hollandaise Sauce, Roasted Pork Tenderloin and Potato Gratin
Asparagus with Hollandaise Sauce, Roasted Pork Tenderloin and Potato Gratin

Instructions

  1. Bring the milk, cream and pressed garlic to the boil in a saucepan. Season with salt, nutmeg and pepper. Wash, peel and thinly slice the potatoes. Pour these into the hot liquid, mix well and pour into a suitable casserole dish. Cook in the preheated oven for about 45 minutes at 160 ° C convection until golden yellow.
  2. Clean and peel the asparagus. Put together with the butter on a piece of foil (shiny side inward), season with sugar, salt and pepper and pack into a packet. Cook for approx. 40 - 45 minutes at 160 ° C fan oven. (A little tip: If you want to prepare asparagus for several servings, it will cook better if it is put in the oven in several packets!)
  3. Clarify butter, i.e. heat it in a saucepan until it is liquid, then pass it through a sieve with a kitchen towel and thus remove the whey.
  4. Heat white wine vinegar, white wine, clove, bay leaf, shallot in large pieces, pepper and salt in a saucepan and reduce a little. Beat the reduction with the egg yolks on the water bath until frothy / creamy. Be careful not to get too hot, otherwise there will be scrambled eggs! Now slowly add the butter, stirring constantly. Season again to taste.
  5. Sear the meat in a pan on each side and finish cooking in the oven at 160 ° C for a maximum of 10 minutes. Spice up.
  6. Serving:
  7. Place a shapely piece of potato gratin (e.g. with a cookie cutter) on the plate, place the asparagus next to it. Arrange the fillets on the asparagus and pour on the hollandaise sauce.
  8. Good Appetite!

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