Fresh Asparagus with Hollandaise Sauce and Roasted Pork Tenderloin

Summary

Ingredients

• 800 g asparaus, white
• 750 g pork fillet (s)
• 4 slices cooked ham
• 4 medium potato (s)
• 1 lemon (s)
• 8 g parsley, fresh
• sugar
• salt and pepper
• 40 g butter for tossin asparaus and potatoes
• some oil for frying

For the sauce:

• 120 ml white wine
• 1 bay leaf
• 1 shallot (s)
• 4 egg yolks
• 500 g butter
• salt and pepper

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Instructions

1. Wash and peel the asparagus and put enough water in a saucepan at the same time. Salt and sugar the water and add the two lemon halves. As soon as the water boils, add the asparagus and cook for about 10 to 12 minutes. The asparagus is ready when you can squeeze the stalks under the asparagus head with your fingers.
2. Wash and peel the potatoes. Bring water to the boil in a second saucepan and add plenty of salt. Quarter or dice the peeled potatoes, add to the boiling salted water and cook over medium heat for approx. 15 to 20 minutes until soft. Make sure that all the potatoes are covered with water.
3. Buy the pork fillet from your trusted butcher either in pre-cut medallions or in one piece. If you bought it in one piece, dab the meat, remove the tendons if necessary and cut into 3 cm thick slices. Salt and pepper the medallions and fry them briefly in hot oil. When all sides are evenly brown, take the medallions out of the pan and cook on aluminum foil in the oven at 130 ° C for about 5 to 8 minutes, until the core is just over medium and still juicy. Alternatively, the medallions can also be cooked to completion in the pan.
4. For the hollandaise sauce, the butter must first be clarified. To do this, heat the butter in a saucepan until it is liquid. Now pass the melted butter through a sieve using a kitchen towel to remove the whey.
5. Heat the white wine with the bay leaf, the coarsely chopped shallot, as well as pepper and salt in a saucepan and reduce a little. Then pass the reduction through a sieve into a steel bowl and beat with the four egg yolks on a water bath until frothy or creamy. Make sure that the water is not too warm, otherwise the egg will freeze and turn into scrambled eggs. Now add the cooled butter while stirring constantly. Season the sauce to taste.
6. In a pan, toss the cooked asparagus in a little butter and season to taste. Then in the same pan toss the potatoes in butter, season to taste, serve and sprinkle with the parsley.
7. Place the pork medallions on the asparagus, fry the ham briefly in the pan and pour over the asparagus and medallions. If necessary, briefly whip the hollandaise sauce again over the water bath and pour it into a sauce. If desired, garnish everything with herbs and serve.

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