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Asparagus pork tenderloins

Author: Les Cultures de chez nous
Portions 6
Freezing No


  • 2 pork tenderloins sliced into pieces of 2 cm (3/4 inch)
  • 15 ml (1 tablespoon) of butter
  • 250 ml (1 cup) of dry white wine
  • 10 ml (2 teaspoons) of lemon juice
  • 2,5 ml (1/2 teaspoon) of oregano
  • 15 ml (1 tablespoon) of minced onions
  • 454 gr (1 pound) of asparagus, sliced into pieces of 7 cm (3 inches)
  • 30 ml (2 tablespoons) of all-use flour
  • 250 ml (1 cup) of cooking cream
  • 125 ml (1/2 cup) of grated Swiss cheese
  • Salt and pepper up to taste
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  • Slice pork tenderloins into pieces of 0,6 cm (1/4 inch). Melt butter in a large pan at medium high heat. Roast pork over both sides, remove and keep at warm.
  • Pour wine, lemon juice, oregano, onions and asparagus. Bring to a boil, cover and lower heat. Simmer for 5 minutes or until asparagus tenders. Remove asparagus and keep at warm. Mix flour to the cream until the mixture is smooth. Add to the boiling liquid in the pan. Let thicker while stirring. Add cheese, set back pork and asparagus. Warm everything up. Serve.

Chef's notes

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