Le filet de porc printanier

Pork fillet with asparagus and new potatoes

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
Magrets & Mushrooms: More Country Recipes from South-West France

By Jeanne Strang

Published 2024

  • About

In spring a pork fillet can be enjoyed as a trio, with the youngest new potatoes and fresh new asparagus as fitting partners.

Ingredients

  • 30 g butter
  • 12-16 button onions, peeled
  • 800 g pork

Method

Melt the butter in a sauteuse (sauté pan) and soften the onions in it. Add the pieces of pork and cook them without browning. Stir in the flour, followed by the wine and water to make a sauce. Add the garlic, cover and simmer slowly for 45 minutes.

Meanwhile, steam the potatoes.

Add the prune juice to the pan (if using) with and asparagus, season and simmer for 15 minutes