• 2 pork tenderloins cut into 2 cm (3/4 in.) pieces
  • 15 ml (1 tbsp.) butter
  • 250 ml (1 cup) dry white wine
  • 10 ml (2 tsp.) lemon juice
  • 2,5 ml (1/2 tsp.) oregano
  • 15 ml (1 tbsp.) finely shredded onion
  • 454 gr (1 lb.) asparagus cut into 7 cm (3 in.) lengths
  • 30 ml (2 tbsp.) all-purpose flour
  • 250 ml (1 cup)) cooking cream
  • 125 ml (1/2 cup) grated Swiss cheese
  • Salt and pepper to taste
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  • Cut the tenderloins into 0.6 cm (1/4 in.) slices. Melt the butter in a large skillet over medium high heat. Brown the meat on both sides, removes, set aside and keep hot.
  • Pour the wine and lemon juice into the pan and add the oregano, pepper, onions and asparagus. Bring to a boil, cover and reduce the heat, and allow to simmer for 5 minutes or until the asparagus pieces are tender. Remove the asparagus and keep warm. Combine the flour and cream until the mixture is smooth and add to the boiling liquid in the pan. Thicken while stirring. Add the cheese then the pork and asparagus. Reheat and serve.

Chef's notes