Pork Tenderloin with Morel Sauce and Asparagus
Nutritional values
(Percentage of daily recommendation)
| Calorie | 4,480 cal. | (213 %) | ||
| Protein | 887 g | (905 %) | ||
| Fat | 93 g | (80 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 6.3 g | (21 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 24.8 mg | (207 %) | ||
| Vitamin K | 97.8 μg | (163 %) | ||
| Vitamin B₁ | 36.3 mg | (3,630 %) | ||
| Vitamin B₂ | 9.5 mg | (864 %) | ||
| Niacin | 379.2 mg | (3,160 %) | ||
| Vitamin B₆ | 20.2 mg | (1,443 %) | ||
| Folate | 401 μg | (134 %) | ||
| Pantothenic acid | 30.6 mg | (510 %) | ||
| Biotin | 211.7 μg | (470 %) | ||
| Vitamin B₁₂ | 80.1 μg | (2,670 %) | ||
| Vitamin C | 53 mg | (56 %) | ||
| Potassium | 14,650 mg | (366 %) | ||
| Calcium | 179 mg | (18 %) | ||
| Magnesium | 1,054 mg | (351 %) | ||
| Iron | 46 mg | (307 %) | ||
| Iodine | 65 μg | (33 %) | ||
| Zinc | 81.5 mg | (1,019 %) | ||
| Saturated fatty acids | 36.2 g | |||
| Uric acid | 6,070 mg | |||
| Cholesterol | 2,221 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 500 grams white Asparagus
- 500 grams green Asparagus
- salt
- sugar
- 150 grams fresh Morel
- 8 Pork loin (60 grams each or approximately 2 oz)
- freshly ground peppers
- 2 Tbsps vegetable oil
- 1 shallot
- 100 milliliters dry white wine
- 100 milliliters Whipped cream
- Chervil (for garnish)
Preparation steps
Rinse and peel the white asparagus and peel the lower third of the green asparagus. Cut into thirds or halves. Simmer for about 10 minutes with a pinch of salt in 1 liter (approximately 4 cups) of water. Drain, pouring the cooking liquid into a saucepan. Bring to a boil with 1 tablespoon salt and 1 tablespoon sugar. Place the white asparagus into the liquid and simmer, half-covered for about 10 minutes. Add the green asparagus and cook together for about 8 more minutes.
Rinse the morels thoroughly and drain.
Rinse the medallions and pat dry. Season with salt and pepper and brown in a skillet with hot oil on both sides. Remove from the pan. Peel the shallot, chop finely and lightly brown in the pan drippings. Sauté the morels and pour in the wine to deglaze. Simmer briefly and add about 150 ml (approximately 1/2 cup) of the asparagus broth. Again boil down and add the cream. Simmer and season with salt and pepper. Place the pork medallions back into the sauce and cook for 4-5 more minutes, turning to coat.
Remove the asparagus from the broth, drain and distribute on plates. Top with 2 medallions and the morel sauce and garnish with chervil.
Serve with boiled potatoes.
