Asparagus pork tenderloins recipe 4450 5c04ab42-000e-474e-8470-9ba7c7b90411 Crazy Leeks Crazy Leeks 8/19/2019 2:27:57 p.m. 0 0 40 6 Plats principaux Weekday recipes Meat, fish and seafood Asparagus
Asparagus pork tenderloins

Asparagus pork tenderloins

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Ingredients
  • 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
Preparation
Side-by-side mode
  • 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.
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Asparagus pork tenderloins

Ingredients
  • 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
Preparation
Side-by-side mode
  • 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.

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