Tenderloin with Asparagus

A light and elegant dish of seared pork tenderloin medallions, served with buttery new potatoes and crisp asparagus, all brought together with a delicate cream sauce. This dish is full of springtime freshness and balanced flavour. It makes a lovely midweek meal or a relaxed dinner with guests.

Prep Time 15

Cook Time 30

Total Time 45

Servings People

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.

Notes

Enjoy this meal with a light white wine or sparkling water with lemon for a truly refreshing supper.

Nutrition