First wash the green asparagus. Cut the lower end about 2 cm wide and cut the asparagus into thirds. Put the chopped potatoes in a large saucepan, cover with water and season with a little salt. Place a sieve insert over the large saucepan and place the asparagus in it. So the potatoes are cooked at the bottom and the asparagus at the top is steamed at the same time, preserving vitamins. If you don`t have a sieve insert, you can boil the asparagus in a different pot with a little water. Let the vegetables cook for about 10-15 minutes. Important: In between, check the water level of the potatoes and, if necessary, add more water!
Preheat the oven to 180 degrees circulating air. While the vegetables are cooking, wash the pork tenderloin, pat dry and cut into 1 cm medallions. Season the meat with salt, pepper and the soy sauce and fry in a little oil on both sides for about 3 minutes. When the meat is ready, remove it and in the same pan briefly bring the cup of cream to the boil. If you like the sauce a little creamier, you can thicken it. I do this with 1 teaspoon of cornstarch and 2 tablespoons of cold water.
Strain the cooked potatoes and put them in a baking dish. Put the asparagus on the potatoes and then pour the cream sauce over them. Cut the mozzarella into thin slices. Spread the pork medallions on the asparagus and place a slice of mozzarella on each medallion.
Put the casserole in the oven for about 15-20 minutes, until the mozzarella has run nicely and turns a little brown.
Ingredients
Print Recipe
Pin Recipe