Pan-Seared Pork Tenderloin with Asparagus and Lemon Cream Sauce
- 500 g (1.1 pounds) pork tenderloin, sliced into 2.5 cm thick pieces
- 450 g (1 pound) green asparagus, fresh, trimmed
- 240 ml (1 cup) chicken broth
- 120 ml (½ cup) heavy cream
- 30 g (2 tablespoons) unsalted butter
- 15 g (1 tablespoon) all-purpose flour
- 7 g (1) vegetable bouillon cube
- 15 ml (1 tablespoon) fresh lemon juice
- 6 g (1 teaspoon) kosher salt plus extra for seasoning
- 1.5 g (¼ teaspoon) freshly ground black pepper
- 1.5 g (¼ teaspoon) white pepper (optional)
1. Heat large skillet over medium-high heat
2. Add 30 g (2 tablespoons) butter and pork tenderloin pieces
3. Sauté 3-4 minutes per side until golden brown
4. Season pork with salt and pepper then transfer to plate
5. Bring medium pot of salted water to rolling boil
6. Add asparagus and cook 3 minutes
7. Remove asparagus tips with tongs and set aside
8. Cook stems 2 minutes more until tender-crisp
9. Drain stems and chop into 2.5 cm pieces
10. In small saucepan combine chicken broth and bouillon cube
11. Bring to boil then reduce heat to simmer
12. Whisk in flour and cook 3 minutes stirring constantly
13. Stir in heavy cream and cook 2 minutes until thickened
14. Season sauce with lemon juice salt and pepper
15. Return pork to skillet over low heat
16. Pour sauce over pork and simmer 1-2 minutes
17. Arrange chopped asparagus stems on plates
18. Top with pork pieces and extra sauce
19. Garnish with reserved asparagus tips and fresh parsley
- Large skillet
- saucepan
- whisk
- wooden spoon
- cutting board
- sharp knife
- tongs
- serving platter
- plates
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