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Pork Tenderloin with Asparagus

Author: Les Cultures de chez nous
Portions 6
Freezing No


  • 2 pork tenderloins sliced into 3/4 inch (2 cm) pieces
  • 1 tablespoon (15 ml) butter
  • 1 cup (250 ml) dry white wine
  • 2 teaspoons (10 ml) lemon juice
  • 1/2 teaspoon (2.5 ml) oregano
  • 1 tablespoon (15 ml) minced onion
  • 1 pound (454 gr) of asparagus sliced into 3-inch (7 cm) spears
  • 2 tablespoons (30 ml) all-purpose flour
  • 1 cup (250 ml) cooking cream
  • 1/2 cup (125 ml) grated Swiss cheese
  • Salt and pepper to taste
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  • Slice tenderloin into pieces 1/4 inch thick. Melt butter in a large pan over medium-high heat. Brown pork on both sides, remove from pan and keep warm.
  • Pour wine, lemon juice, oregano, pepper, onions and asparagus. Bring to a boil, cover and lower heat. Simmer for 5 minutes or until asparagus is tender. Remove asparagus and keep warm. Mix flour with cream until mixture is smooth. Add to boiling liquid in the pan. Thicken while stirring. Add cheese, return pork and asparagus to pan. Warm & serve.

Chef's notes

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