Pork Fillet with Asparagus Vegetables

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 30 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 600 g pork fillet (s), without tips
  • 500 g asparaus, white
  • 500 g asparaus, reen
  • 1 stick / s rhubarb
  • 3 tomato (s)
  • 150 ml vegetable stock
  • 2 tablespoon sweet cream
  • salt
  • pepper
  • sugar
  • Fat, for frying
Pork Fillet with Asparagus Vegetables
Pork Fillet with Asparagus Vegetables

Instructions

  1. Cut the fillet pieces into medallions approx. 2 cm thick. Fry them briefly, season with pepper and salt and let them steep until they are still slightly pink on the inside.
  2. Cut the asparagus into pieces approx. 3 cm long and fry briefly in the pan. Salt a little and deglaze with vegetable stock. Let the asparagus simmer for a few minutes. Add 2 tablespoons of heavy cream with a small pinch of sugar and thicken the sauce. Quarter the tomatoes and cut the rhubarb into 1 cm pieces. Fold in both and let them steep briefly.
  3. Arrange the whole thing nicely on a preheated plate. Boiled potatoes can be served as a side dish.
  4. A dry white wine goes well with it.

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