Pork Medallions with Asparagus

Ingredients

• 2 bundles of white asparagus
• 2 tbsp butter
• 2 tsp salt
• 2 tbsp lemon juice
• 2 tsp sugar
• 800 g pork tenderloin
• 1 bundle sage
• 100 g butter
• 2 tbsp clarified butter
• 4 Tbsp breadcrumbs
• Salt
• freshly ground pepper

Instructions

1. 1.

   Wash the asparagus, peel thoroughly and trim the ends. Bring 3 liters of water with butter, salt, lemon juice, and sugar to a boil and cook the asparagus for about 20-25 minutes.

2. 2.

   Remove skin and tendons from the pork tenderloin as needed and cut into 12 medallions. Pull sage leaves off the stems, wash and dry them. Melt 100 g butter, crisp the sage leaves in it, remove them, then brown breadcrumbs in the same butter. Season lightly.

3. 3.

   Heat clarified butter in a pan, sear the medallions over moderate heat for about 2-3 minutes per side, seasoning with salt and pepper. Arrange asparagus and medallions on plates, drizzle breadcrumb butter and sage over the asparagus. Serve with boiled potatoes if desired.