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INGREDIENTS
- 4 pcs approx. 20 dag pork tenderloin
- 40 dag asparagus
- 10 dag cold butter, diced
- 0.5 dl white wine
- 1 lemon
- Salt
- Pepper
- 1 dl olive oil
- 3-4 cloves garlic
- 1 small onion
- Fresh herbs
- 2 liters meat stock, reduced to 1 dl
- 5 dag grated Parmesan
- 40-60 dag fresh pasta, wide noodles, tagliatelle, pappardelle, etc.
INSTRUCTIONS
- 1Clean the meat from membranes and soak it for 3 hours in a mixture of 3 liters of water and 18 dag of salt. Remove and pat dry.
- 2Blanch the asparagus in hot salted water, then cool it in ice water.
- 3Season the meat with pepper and sear it on all sides in a hot pan with a little oil, then place it in a 180-degree oven for 4-8 minutes, depending on how rosé you like it.
- 4For the sauce, finely chop the onion, bring it to a boil with the wine. When only a spoonful remains, gradually add the butter while continuously heating. If desired, you can add a spoonful of cream at this point, which stabilizes the butter sauce.
- 5Season with salt, pepper, a few drops of lemon, and toss with the pasta cooked in salted water and blanched asparagus.
- 6After baking, let the meat rest for at least 10 minutes before slicing and serve with the asparagus pasta and reduced pan juices. Sprinkle the pasta with freshly grated Parmesan and fresh herbs.
Tip
You can also grill the meat; in this case, sear it over direct heat, then cook it for another 10 minutes over indirect heat on the cooler side of the grill.
This side dish is perfect with any meat, and can even stand alone as a separate meal.
You can substitute asparagus with any other vegetable.
Pataky Péter
Péter enjoys exploring the world's thousand-flavored playground alongside classic Hungarian dishes.
Currently, he utilizes his knowledge as a chef, restaurant consultant, in cooking shows, and as a co-owner of a sous vide meat processing plant. Taste his delicacies!