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🍽️ Tender Pork Medallions on Creamy White Asparagus

314 kcal · 30 min · 4 servings

Ingredients

• 2 bunch white asparagus
• 2 tbsp butter
• 2 tsp salt
• 2 tbsp lemon juice
• 2 tsp sugar
• 400 g snow peas
• 700 g pork tenderloin
• 2 tbsp ghee
• 4 tbsp breadcrumbs
• salt
• pepper (from the mill)

Instructions

1. 1. Thoroughly wash the white asparagus.
2. 2. Peel the asparagus completely using a vegetable peeler.
3. 3. Cut off the woody ends of the asparagus stalks.
4. 4. Pour 3 liters of water into a large pot.
5. 5. Add butter, salt, lemon juice, and sugar to the water.
6. 6. Bring the liquid to a boil.
7. 7. Place the asparagus into the boiling water.
8. 8. Simmer the asparagus over low heat for about 25 minutes.
9. 9. Trim the sugar snap peas by removing the ends.
10. 10. Rinse the sugar snap peas under running water.
11. 11. Bring salted water to a boil in a small pot.
12. 12. Add the sugar snap peas to the boiling water.
13. 13. Cook the sugar snap peas for about 2 minutes.
14. 14. Remove any skin or sinew from the pork fillet.
15. 15. Cut the pork fillet into 12 equal medallions (round slices).
16. 16. Melt clarified butter in a frying pan.
17. 17. Fry the pork medallions for about 3 to 4 minutes on each side.
18. 18. Season the fried medallions with salt and pepper.
19. 19. Remove the asparagus from the water and place it on the plates.
20. 20. Distribute the sugar snap peas on the plates.
21. 21. Place the pork medallions on top of the asparagus.
22. 22. Serve liquid butter on the side if desired.

Nutrition per serving

• kcal: 314
• Protein: 32 g · Fett/Fat: 12 g · Carbs: 18 g