Pork Medallions with Fried Asparagus
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 15 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 400 g asparaus
- 50 g tomato (s), dried
- 100 ml vegetable stock
- 1 bunch thyme
- 300 g pork fillet (s)
- 6 slices bacon
- butter
- olive oil
- 1 teaspoon sugar
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Peel the asparagus, cut off the woody ends, cut in half. Cut the dried tomatoes into pieces.
- Fry the asparagus in butter, add 1 teaspoon sugar, caramelize. Pour vegetable stock over it. Mix in the tomato strips and a little thyme, then season. Cook for 5 to 7 minutes.
- Cut the pork tenderloin into 2 cm thick slices. Wrap a slice of bacon, pierce with a toothpick and season with thyme, salt and pepper. Fry in olive oil for about 2 to 3 minutes.
- Serve together.
- This goes well with pasta, gnocchi, fresh ciabatta or rice.
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