RecipesPork tenderloin Dutch style
Grilled pork tenderloin, coated with an aromatic herb mixture and served with green asparagus and a delicate hollandaise sauce, will surely become your new...
Ingredients (what you need)
2 pork tenderloins
salt
pepper
a bunch of green asparagus
oil
a tablespoon of butter
chives
parsley
savory
thyme
almond flakes
Hollandaise sauce
125 g butter
2 fresh egg yolks
2 tablespoons of dry white wine
1 teaspoon of Dijon mustard
salt
pepper
Recipe steps
Preheat the oven to 160 °C.
First, toast the almond flakes in a dry pan and then set them aside.
Wash the pork tenderloin, season it with salt and pepper. In a pan that can go into the oven, heat the oil and quickly sear the meat on all sides.
Place the pan in the oven and roast for approximately 12-15 minutes. Then remove it from the oven and let it rest in a warm place for an additional 5 minutes.
Thoroughly rinse the asparagus, trim the tough ends, and add it to boiling salted water.
Blanch it for a short time depending on the thickness, so it remains crunchy. Then remove it from the water and let it cool and drain.
At the start of preparing the sauce, melt the butter. In a separate bowl, mix the egg yolks, wine, and mustard and whisk until smooth. Place the bowl in a water bath and, while continuously whisking, gradually add the melted butter until the sauce thickens. Finally, season with salt and pepper to taste.
Thoroughly rinse all the herbs, dry them, and chop them into small pieces. Then mix them well.
In a pan, heat a tablespoon of butter and sauté the asparagus in it.
Coat the pork tenderloin in the herbs and cut it into pieces.
Place the asparagus on a plate, drizzle it with the sauce, add the meat, and sprinkle with almond flakes.
Additional information about the recipe Pork tenderloin Dutch style
Pork tenderloin Dutch style is a delicious dish made from tender pork that is often prepared for festive occasions. The meat is marinated and then roasted to a golden brown while retaining its juiciness. A cream and mustard-based sauce is typically used for the preparation, which adds an excellent flavor dimension to the dish. It is often served with mashed potatoes or roasted vegetables, making it a great culinary experience for all meat lovers.
Tomas Rohlena
Tomas Rohlena is a versatile personality with a broad perspective. He is a great fan of food and occasional cooking. He is also interested in gourmet experiences in restaurants. Every Sunday, his family looks forward to his regular lunch that he prepares for them.
