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Pork medaillons with fresh tomatoes, shallot and asparagus

Author: Les Cultures de chez nous
Médaillons de porc aux tomates fraîches, à l'échalote et aux asperges
Preparation 25
Baking 15
Portions 4
Freezing No


  • 1 package of fresh asparagus
  • 125 ml (1/2 cup) of finely sliced French shallots
  • 2 chopped garlic cloves
  • 60 ml (1/4 cup) of olive oil
  • 125 ml (1/2 cup) of white wine
  • 125 ml (1/2 cup) of beef broth
  • 1 pork fillet (about 600 gr)
  • 12 small cooked potatoes sliced in two
  • 4 red tomato slices
  • 4 yellow tomato slices
  • 60 ml (1/4 cup) of finely chopped fresh basil
  • Salt and pepper
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  • Set the oven grill higher.
  • Preheat oven at "broil".
  • Set asparagus over a cookie sheet and lightly oil. Salt and pepper. Oven bake until tenderness, for about 6 minutes, and stir once while baking.
  • In a pan, slowly cook shallots and garlic into oil for 2 to 3 minutes. Add wine and reduce of an half. Set broth and simmer for 2 minutes. Pour sauce in a bowl. Set aside.
  • In the same pan, add a bit of olive oil and brown pork medaillons on both sides, until meat is pink. Salt and pepper. Remove from pan and set aside at warm.
  • Deglaze pan with shallots sauce. Rectify seasoning. Quickly heat up potatoes and asparagus in the pan.
  • Set a slice of red tomato and a slice of yellow tomato in each plate. Spread with basil. Cover with aspragus and potatoes then set medaillons over vegetables. Coat with sauce.

Chef's notes