Asparagus with Pork Tenderloin, Baked

by Editorial Staff

Summary

Prep Time	40 mins
Cook Time	25 mins
Total Time	1 hr 5 mins
Course	Main Course
Cuisine	European
Servings (Default: 2)

Ingredients

500 g asparaus, peeled and cut into pieces
250 g pork fillet (s), approx.
2 tablespoon butter, possibly a little more
2 tablespoon flour, approx.
1 pinch (s) sugar
salt and pepper
150 ml cream, approx.
1 scoop mozzarella, sliced

Instructions

Bring the water to the boil, add salt and a pinch of sugar and cook the asparagus in it until al dente. Lift out the asparagus and drain well in a colander.
Cut the pork fillet into thick slices, flatten it a little and season with salt and pepper. Heat 2 - 3 tablespoons of butter in a pan, fry the meat on both sides and lightly brown, then remove.
Stir the flour into the butter with a whisk and brown a little. Deglaze with 1 ladle of asparagus water, stir in the cream and reduce a little, season with salt and pepper. Put the asparagus in a baking dish, spread the pieces of meat on it, baste with the sauce and spread the mozzarella on top. Bake in a preheated oven at 200 ° C for about 25 minutes until the cheese has melted and browned.
Serve with white bread, rice or pasta.

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.