Pork Medallions on Fried Asparagus
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 10 mins |
| Total Time | 40 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g asparaus, white
- 100 g tomato (s), dried, in oil
- 3 tablespoon butter
- 100 ml vegetable stock
- 1 bunch thyme, fresh or dried
- 500 g nocchi
- 600 g pork fillet (s)
- 8 slices bacon
- 1 tablespoon olive oil
- 1 teaspoon sugar
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Peel the asparagus, cut off the woody ends and cut in half lengthways. Cut the dried tomatoes into fine strips.
- Fry the asparagus in 2 tablespoons of butter, add 1 teaspoon of sugar and caramelize briefly. Deglaze with the vegetable stock, add tomato strips and a little thyme and cook for about 5 - 7 minutes. Season with salt and pepper.
- Prepare the gnocchi according to the package instructions, drain and then toss in 1 tablespoon of butter, keep warm.
- Wash the pork tenderloin, pat dry and cut into 2 cm thick slices. Wrap a slice of bacon around each medallion and secure with a sprig of thyme or a toothpick.
- Heat the olive oil in a pan and fry the medallions on both sides for 2 - 3 minutes. Season with salt and pepper. Serve the gnocchi and asparagus together with 2 - 3 pork medallions and garnish with thyme to taste.
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