Summary

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

Print Recipe Pin Recipe

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.