🍽️ Pork Tenderloin with Creamy Asparagus Vegetables and Rice

Name: Pork Tenderloin with Creamy Asparagus Vegetables and Rice
Total time: 30 min
Yield: 4 servings
Ingredients: Pork fillet 600 g; Salt pinch; Pepper, black ground pinch; Oil 3 tbsp; White asparagus 2 bunch; Butter 4 tbsp; White wine, dry 200 ml; Whipping cream 400 ml; Long grain rice 300 g; Parsley, fresh 10 g

765 kcal · 30 min · 4 servings

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Ingredients

Pork fillet 600 g
Salt pinch
Pepper, black ground pinch
Oil 3 tbsp
White asparagus 2 bunch
Butter 4 tbsp
White wine, dry 200 ml
Whipping cream 400 ml
Long grain rice 300 g
Parsley, fresh 10 g

Instructions

1. Rinse the pork fillet, pat dry with a kitchen towel, season and sear in a pan with heated oil over medium heat all around for about 5 minutes until golden brown. Then continue cooking covered on low heat for about 15 minutes, turning several times.
2. Rinse the asparagus, peel and remove the ends. Then cut into pieces of about 3 cm.
3. Melt the butter in a pot over medium heat and sear the asparagus in it for about 5 minutes. Deglaze with wine and simmer for about 2 minutes, then add the cream and season with salt and pepper. Simmer covered for about 12 minutes.
4. In another pot, bring the rice to a boil with about 700 ml of salted water and then cook covered on low to medium heat for about 10 minutes.
5. Rinse the parsley, pat dry well, pluck the leaves from the stems and chop finely.
6. Cut the pork fillet into portions and mix the parsley into the rice. Serve both together with the asparagus cream on plates. Enjoy your meal!

Nutrition per serving

kcal: 765
Protein: 36 g · Fett/Fat: 38 g · Carbs: 68 g