There are days when I’m hungry but don’t fancy something heavy but rather a dish that’s indulgent yet light—a supper that fills you without weighing you down. That’s exactly the charm of Tenderloin with Asparagus. This dish brings together three humble ingredients—pork tenderloin, fresh asparagus, and buttery new potatoes—and lifts them to something quietly elegant with the addition of a gentle cream sauce. It’s the sort of meal you prepare not only because it tastes good, but because it makes you feel good too.
I’ve always thought of pork tenderloin as a bit of a hidden gem. It’s lean, it cooks quickly, and when treated with care, it’s wonderfully tender. In this dish, it’s sliced into thick medallions and seared just enough to develop a golden crust while keeping the centre juicy and soft. It doesn’t need much—just a touch of seasoning and the heat of a pan. What really makes the dish sing, though, is how well that pork pairs with the asparagus and the creamy sauce that ties it all together.
Now, asparagus is one of those vegetables I associate with the turning of seasons. When those green spears start popping up in markets, you know spring isn’t far off—or perhaps that summer is already knocking. There’s something refreshing about their crisp snap and slightly grassy flavour. For this dish, I like to keep the asparagus tender-crisp. A quick sauté or gentle blanch is all it needs. You want it to still have that lively bite, something to contrast the creaminess of the sauce and the softness of the pork.
And let’s not forget the new potatoes. I’m a big believer in using what’s in season and, when they’re available, I’ll always choose baby or new potatoes over the regular lot. They’re buttery by nature and need very little help. A quick boil until fork-tender, then perhaps a toss in a little butter or olive oil and a sprinkling of salt. Nothing fussy, just simple flavours done well. I like to halve them if they’re on the larger side, so they soak up more of the sauce when they’re sitting on the plate.
Speaking of sauce—that’s the quiet hero of this dish. It’s not a heavy, overly rich affair. It’s more of a light cream sauce, perhaps with a splash of white wine or a ladle of stock, thickened just enough to cling to the ingredients without smothering them. It has a softness to it, with a hint of sweetness that brings out the earthiness of the asparagus and complements the pork beautifully. I sometimes add a tiny bit of mustard or fresh herbs to give it a gentle lift. Nothing too bold—this isn’t a dish about strong flavours fighting each other. It’s more like a conversation on a plate, where everything gets a turn to speak.
What I love most about Tenderloin with Asparagus is how balanced it feels. It’s the kind of meal you’d serve on a spring evening when the sun is still hanging on at seven o’clock and the windows are open to let in the breeze. It’s refined enough to serve to friends for dinner but also easy enough to pull together on a Wednesday evening when you fancy something a little special.
It’s not about extravagance or long lists of ingredients. It’s about letting good food shine with a little help from thoughtful cooking. Pork tenderloin and asparagus with soft new potatoes, all brought together with a delicate touch of cream. That’s all it takes to make a meal you’ll come back to again and again.
So next time you’re in need of a meal that’s both comforting and fresh, something that warms the belly but not the soul, give this dish a go. Tenderloin with Asparagus is simple food done well—and that, in my book, is always something to enjoy.
Tenderloin with Asparagus
Ingredients
- 600 g pork tenderloin
- 250 g asparagus ends trimmed
- 600 g new potatoes halved if large
- 1 tbsp olive oil
- 1 tbsp butter
- salt to taste
- black pepper to taste
Cream Sauce Ingredients:
- 150 ml double cream
- 100 ml chicken stock
- 1 small shallot finely chopped
- 1 tsp Dijon mustard
- 1 tsp fresh thyme chopped parsley
- salt to taste
- pepper to taste
Instructions
- Place the new potatoes in a saucepan of salted water. Bring to the boil, then simmer for 15–18 minutes or until tender. Drain and set aside with a little butter tossed through them.600 g new potatoes
- Slice the pork tenderloin into 2.5cm medallions. Season both sides with salt and pepper.600 g pork tenderloin, salt, black pepper
- Heat the olive oil in a large frying pan over medium-high heat and sear the pork for 3–4 minutes on each side until golden and cooked through. Remove to a plate and cover loosely with foil.1 tbsp olive oil
- In the same pan, add a small knob of butter. Sauté the asparagus for 3–4 minutes until bright green and just tender. Set aside with the pork.1 tbsp butter, 250 g asparagus
- In the same pan, reduce heat to medium.
- Add the chopped shallot and cook for 2 minutes until soft. Pour in the chicken stock, stirring to deglaze the pan, and simmer for 2–3 minutes.1 small shallot, 100 ml chicken stock
- Add the cream and mustard (if using), then stir and simmer gently for another 3–4 minutes until slightly thickened. Season with salt, pepper, and herbs if using.150 ml double cream, 1 tsp Dijon mustard, salt, pepper, 1 tsp fresh thyme
- Arrange the pork, asparagus, and potatoes on plates.
- Spoon the cream sauce over the pork and drizzle a little over the vegetables if desired.
11 comments
Tenderloin was on offer so tried this recipe. Simple ingredient, little effort but what a result.
Nice and simple but elegant. It’s not flashy, but that’s what makes it so charming.
Really enjoyed this one.
I made this for a quiet dinner at home and was genuinely impressed.
The flavours were nice, but I think I overcooked my pork slightly. That’s on me, though—the rest of the dish was excellent.
The asparagus was a perfect match for the pork, and I liked how light the whole dish felt.
Everything came together so smoothly, and the cream sauce was velvety and full of flavour without being too rich.
I added a few fresh chives on top for colour and it looked as good as it tasted.
The sauce was especially lovely with the potatoes.
Perfect with a glass of chilled white wine.
Absolutely delicious.