Pork tenderloin with roasted onion puree, spring onions and asparagus. Recipe

A simple yet delicious recipe for pork. Suitable for any season.

  • Preparation
    20mins
  • Cooking time
    15mins
  • Rest time
    0mn
Rate this recipe
(12 votes) 3.8/5
Ingredients
Pour people
  • For the meat
  • Pork tenderloin(s) : 2 whole
  • Fine salt : 3 pinch(es)
  • Freshly ground black pepper : 3 Turn
  • Sunflower oil : 50 ml
  • For the vegetables
  • Green asparagus : 18 whole
  • Spring onion(s) : 18 whole
  • Fine salt : 6 pinch(es)
  • Freshly ground black pepper : 3 Turn
  • Unsalted butter : 100 g
  • Flat leaf parsley : 0.25 bunch
  • Chive(s) : 0.25 bunch
  • For the rest of the recipe
  • Onion(s) : 2 whole
  • Fine salt : 3 pinch(es)
  • Freshly ground black pepper : 3 Turn
  • Sunflower oil : 50 ml
  • Unsalted butter : 100 g
Method
  • 1. FOR THE MEAT

    Pre heat the oven to 190'C

    Remove any excess sinew or fat from the pork tenderloin and season it with salt and pepper.

    Heat a large non stick pan. When its hot, add the oil. When the oil has been added place the pork tenderloin in the pan and colour each side.

    When the pork has been evenly coloured, place the pan in the oven for 9-10 minutes and allow to cook. After 10 minutes remove the pork from the oven and allow it to rest for 10 minutes.

  • 2. FOR THE VEGETABLES

    Place a large pan of boiling water on the heat. Add half the salt to the water.

    Remove the outside skin from the spring onion and cut them into 4cm sized batons. Wash the asparagus and cut the woody end off. Cut the asparagus into the same sizes as the spring onions. Remove the parsley leaves from the stalk and slice them into thin strips. Finely chop the chives

    When the water is boiling, add the asparagus and cook for 2 minutes, after 2 minutes add the spring onions and cook for a further 1 minute. After this time, strain the vegetables through a colander and return them back into the pan. Add the butter, and the seasoning. Finish with the fresh herbs and serve.

  • 3. FOR THE REST OF THE RECIPE

    Cut the onions in half and peel them. Slice the onions into thin slices.

    Heat a large non stick pan and add the sunflower oil. When the oil is hot add the onions, with the salt and cook until dark and golden. When the onions are dark in colour, add the butter and the pepper. When all the butter has melted, place the onion mixture into a blender and mix until smooth and shiny. This should talk about 6-7 minutes. If the puree becomes too thick to blend, add some water to thin it out.

    When the onion puree is smooth, place it back into the original pan and heat up ready to serve.

  • 4. TO SERVE

    Place two spoons of onion puree onto the middle of a plate. Place the asparagus and the spring onions on top and finish with three slices of the slices pork tenderloin. Use the pan juices as the sauce

Chef's tip

«When cooking onions, try to use a non stick pan to prevent them burning too quickly and sticking to the pan. You have more control with a non stick pan.»

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