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
Print Recipe
Pin Recipe 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.
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