Name: Le filet de porc printanier (Pork fillet with asparagus and new potatoes)
Yield: Serves 4
Cuisine: French
Ingredients: 4 tbsp crème fraîche; 150 ml water; 150 ml dry white wine; salt and pepper; 100 ml prune juice (optional); 24 small asparagus spears; 300 g small new potatoes; 4 cloves garlic, coarsely chopped; 1 tbsp flour; 12-16 button onions, peeled; 800 g pork fillet, cut into 2 cm cubes; 30 g butter

Preparation info

Serves
4

Difficulty
Easy

Appears in

Magrets & Mushrooms

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