Cooking & Baking

Pork Tenderloin with Roasted Asparagus

It’s that time of the year when I eat pork but just tenderloins and bacon, I won’t eat any other part of this animal as I rarely eat something that walks on four legs. I try to avoid it for health and environment reasons.

Ingredients Pork Tenderloin

2 pork tenderloins (about 250 gr each)
6 sprigs fresh parsley
6 sprigs fresh coriander
3 sprigs fresh thyme
1 tsp sea salt
4 tbsp olive oil
100g smoked bacon
2 tbsp honey
2 tbsp maple syrup

Ingredients Asparagus

350 gr green asparagus tips
2 tbsp olive oil
salt and pepper
50 gr unsalted pistachios
25 gr feta cheese

Preparation Pork

Preheat the oven to 225ΒΊC. Cut the pork tenderloin lengthwise carefully in half (butterfly cut), about 2 cm from the edge. Fold open, you now have a flat piece of meat. Chop the herbs finely and mix them together with the sea salt and olive oil. Rub all the seasoning on the meat and then roll the meat shut. Roll the slices of bacon around the meat. Mix the honey and maple syrup in a bowl and paste it with a brush over the bacon. Place the pork tenderloins in a roasting tin and bake for 15 minutes on full heat in the oven.

Preparation Asparagus

Preheat the oven to 225ΒΊC. Line a baking tray with baking paper. Lay the asparagus on the baking paper in the tray. Grind lots of salt and pepper over the asparagus and pour the olive oil over the asparagus. Place for 15 minutes in the oven. Chop the pistachios into fine pieces and scatter over the asparagus. Crumble the feta with your fingers and scatter over the asparagus.

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  • Vera
    17/10/2015 at 17:25

    Looks delicious. I will certainly try this.
    But why is this this post tagged with "autumn recipe"? Asparagus is a spring vegetable, at least here in the South of Germany.

    Thank you for sharing with your readers
    Vera

    • Yvonne Eijkenduijn
      19/10/2015 at 20:43

      So sorry for the tag misunderstanding. It’s definitely a spring vegetable but it tastes so good with the pork. Thanks for reading x

  • Rachel
    19/10/2015 at 20:14

    Vera I was about to say the same, English asparagus is only available in May. Also if you are going to eat an animal it is ethically and environmentally preferable to eat all of the animal than pick off one or 2 select cuts and leave the rest. The greatest respect to the pig is to make use of every last morsel.

    • Yvonne Eijkenduijn
      19/10/2015 at 20:40

      Asparagus are definitely a spring vegetable and I do apologise that a tag can upset you, it was not ment to be. There are plenty of people in the world who love the other parts of the pig. It’s not that I slaughtered the pig myself and shucked everything out and only ate the good bits.