Summary

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

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Instructions

1. Peel the asparagus, cut off the woody ends, cut in half. Cut the dried tomatoes into pieces.
2. 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.
3. 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.
4. Serve together.
5. This goes well with pasta, gnocchi, fresh ciabatta or rice.