Summary

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

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Instructions

1. Cut the pork fillet into approx. 2 cm thick slices.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.