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Asparagus
Asparagus and pork tenderloin Belgian salad
Author:
Les Cultures de chez nous
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Preparation
15
Baking
10
Portions
4
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
454 gr (1 pound) of trimmed apsragus
454 gr (1 pound) of pork tenderloin
15 ml (1 tablespoon) of butter
15 ml (1 tablespoon) of olive oil
Salt and pepper
Endive leaves
125 ml (1/2 cup) of pine nuts, roast in the oven at 400 °F (200 °C) for 3 to 4 minutes, brushed with a bit of olive oil
Cherry tomatoes sliced in halfs
Tarragon and Dijon's mustard vinaigrette :
30 ml (2 tablespoons) of finely chopped fresh tarragon
30 ml (2 tablespoons) of lime juice
125 ml (1/2 cup) of olive oil
15 ml (1 tablespoon) of Dijon's mustard
5 ml (1 teaspoon) of brown sugar
Salt and pepper
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Asparagus and pork tenderloin Belgian salad
From
Sep 25
to
Jan 01
Preparation
In a casserole filled with boiling water, cook asparagus until tender and crispy. Drain and set under cold water. Set aside.
In a pan, roast pork tenderloin for 4 to 5 minutes over each sides at medium high heats with butter and oil. Remove from pan and slice diagonally. Salt and pepper up to taste. Set aside.
Set endive leaves into four large plates to create a nest. Add crispy asparagus sliced in halfs over its lenght beforehand. Then add pork tenderloin slices and spread with roast pine nuts. Garnish everything with few cherry tomaotes sliced in halfs. Spray each plates with a little of tarragon and Dijon's mustard vinaigrette.
Tarragon and Dijon's mustard vinaigrette preparation :
In a bowl, whisk all vinaigrette ingredients and season up to your taste with salt and pepper. Set aside.
Chef's notes
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