Ingredients for 4 people:
2 kg white asparagus spears
salt
For the vegetable vinaigrette:
1 small carrot, salt
50 g sugar snap peas
1/2 yellow bell pepper
5 tablespoons olive oil
juice of 1 lemon
pepper
1-2 tsp maple syrup
1/2 green apple (e.g. Granny Smith)
1 pinch of grated organic lemon peel
1 box of cress
Also:
400 g pork tenderloin
salt, pepper
1 tablespoon oil
30 g pine nuts
Preparation:
1. First rub pork tenderloin with salt and pepper. Heat oil, fry pork fillet sear in it all around. Bake in a preheated oven at 80 degrees (gas: level 1, circulating air: 60 degrees) for approx. 1 hour until pink.
2. Peel the asparagus spears and cut off the ends. Then cook in plenty of salted water for about 12-15 minutes until not too soft.
3. For the vegetable vinaigrette, peel and clean the carrot and dice very finely. Boil in salted water for about 2-3 minutes. Rinse sugar snap peas, clean and cut finely. Clean, rinse and also finely dice bell pepper.
4. Heat 1 tablespoon olive oil. Briefly sauté sugar snap peas and bell bell pepper in a bowl. Mix lemon juice, salt, pepper, maple syrup and remaining olive oil. Drain carrots, rinse in cold water and drain well. Add all vegetables to the vinaigrette. Clean the apple, dice very finely and stir in together with the lemon zest. Roast the pine nuts in a frying pan.
5. Slice the pork tenderloin. Drain asparagus and toss with vegetable vinaigrette and the pork tenderloin. Asparagus with cress and pine nuts. Serve with boiled potatoes.
Preparation time approx. 70 minutes
Nutritional values per serving approx.:
Calories: 402
joules: 1678
Protein: 34 g
Fat: 21,7 g
Carbohydrates: 17 g
(FoodCentrale by ddp images)
