Pork Medallions with Green Asparagus and Penne in Creamy Orange and White Wine Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g pork fillet (s)
- 500 g asparaus, reen
- 2 carrot (s)
- 200 ml white wine
- 250 ml cream
- 1 orange (organic)
- 1 bunch parsley, smooth
- 1 onion (s)
- 0.5 clove ½ garlic
- 1 teaspoon chilli flakes
- 1 teaspoon pepper, red (Kampot)
- 50 g parmesan cheese
- sea-salt
- 1 pinch (s) sugar, brown
- 500 g penne
- peanut oil
- Sauce thickener
Print Recipe
Pin Recipe Instructions
- Cut the pork fillet into approx. 2 cm thick slices.
- Peel the green asparagus (only the 5 cm end pieces), wash and cut into 2 cm long pieces. Peel and wash the carrots as well, then quarter them lengthways and cut into 2 cm long pieces. Peel the onion and garlic and cut into fine pieces. Finely chop the parsley. Grate the parmesan.
- First rub the peel of the orange and then cut the orange in half and squeeze out the juice. Coarsely crush the pepper in a mortar.
- Put on a saucepan with water and plenty of sea salt and bring the water to a boil. Cook the penne al dente and then pour it off.
- In the meantime, put on a pan and heat on the highest level. Add a little peanut oil and fry the pork medallions on both sides for about 2 minutes. Then put on a plate and let rest.
- Heat the pan again on the highest setting, add a little peanut oil and fry the carrots for 1 minute. Then add the asparagus pieces and fry for another minute. Caramelize briefly with a pinch of sugar. Deglaze with orange juice and simmer at medium temperature until firm to the bite. Then put on a plate and set aside.
- Heat a little peanut oil again in a pan, briefly fry the onion and garlic pieces, deglaze with the white wine and reduce the liquid by half. Then add the cream and chilli flakes and simmer for about 5 minutes over medium heat. Then add the parmesan, the pork medallions, the asparagus and the carrots and let them steep for another 5 minutes. Tie with a little sauce thickener if you like. Finally add the pepper, parsley and orange zest and season with salt.
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