Summary

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

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Instructions

1. Peel the asparagus, cut off the woody ends and cut in half lengthways. Cut the dried tomatoes into fine strips.
2. 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.
3. Prepare the gnocchi according to the package instructions, drain and then toss in 1 tablespoon of butter, keep warm.
4. 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.
5. 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.