40 min. total time
Ingredients for 4 portions
| 125 | ml | Vegetable brotd |
| 600 | g | Green asparagus |
| 600 | g | Pork loin roast |
| 1 | Shot | Oil for tde pan |
| 1 | Pinch | Salt |
| 1 | Pinch | Pepper |
Ingredients for tde marinade
| 3 | Tbsp | White wine vinegar |
| 1 | Pinch | Salt |
| 1 | Tsp | Green peppercorns |
| 4 | Tbsp | Olive oil |
| 4 | Tbsp | Shan’shi Soy Sauce  |
Preparation
- For the marinade, mix olive oil, salt, peppercorns, soy sauce, and wine vinegar in a bowl.
- Thoroughly wash the green asparagus – peel the bottom third of thicker asparagus spears. Cook the asparagus in lightly salted water for about 15 minutes until al dente, drain, and marinate the spears with half of the previously made marinade.
- Season the beef tenderloin well with salt and pepper, sear it on all sides in olive oil in a deep pan, pour in the clear vegetable broth, and let it simmer for about 10 minutes over low heat.
- Remove the beef tenderloin from the pan and cut it into thick slices (about 2-3 cm thick).
- Arrange the meat on the marinated asparagus, pour the remaining marinade over it, and serve immediately.
Nutrition score
344
19,41 g
36,32 g
4,28 g
40 min. total time | 25 min. preparation time | 15 min. cook & rest time
