Asparagus with Pork Tenderloin and Mushroom Sauce

Summary

Ingredients

• 1 kg asparagus, white
• 500 g asparaus, reen
• 250 g mushrooms
• 1 onion (s), diced
• 500 g pork fillet (s)
• 2 tablespoons oil
• salt and pepper
• 375 ml broth, clear
• 1 tablespoon pepper, green, pickled
• some sugar
• 1 bunch chervil
• 200 g whipped cream
• 2 tablespoon sauce thickener

Print Recipe Pin Recipe

Instructions

1. Trim white and green asparagus by cutting off the woody ends, peel white asparagus lightly
2. Season pork fillet with salt and pepper
3. Heat oil in a large pan on medium-high heat, sear pork 3-4 minutes per side until golden brown, then remove and set aside
4. Sauté diced onion and mushrooms in the same pan for 4-5 minutes until softened
5. Pour in broth and add green pickled pepper, stir well
6. Return pork to pan, cover and simmer on medium heat for 15-20 minutes until internal temperature reaches 63°C (145°F)
7. While pork simmers, cook asparagus by boiling or steaming until tender
8. Chop fresh chervil
9. Remove cooked pork from pan and keep warm on a plate
10. Stir whipped cream and chopped chervil into the sauce, sprinkle sauce thickener while stirring constantly, then simmer for 1-2 minutes
11. Season sauce with salt, pepper and a pinch of sugar to taste
12. Slice pork fillet and serve with asparagus and mushroom sauce