Tenderloin in Herb Hollandaise

2.64
★★★☆☆
(122 votes)
Total Time Icon
Total time: 15 hours 45 min
Preparation Time Icon
Prep time: 45 min
Rest Time Icon
Rest time: 15 hours
Yield Icon
Enough for 4 people

🍓 Ingredients

2 tablespoons Oil
2 Pork tenderloins a 350 g
1 kilogram Asparagus green
400 grams Cherry tomatoes
200 milliliters Hollandaise sauce
  Salt and pepper pepper
450 grams Croquettes TK
  Chives
  Chervil
125 grams Butter

🍽 Instructions

Wash asparagus, cut off woody ends. Wash tomatoes and cut in half if necessary. Wash meat, pat dry.

Heat oil in a pan. Brown meat thoroughly on all sides. Fry over medium heat, turning occasionally, for another 8 minutes. Season with salt and pepper. Remove, keep warm. Fry tomatoes in hot fat on all sides. Season with salt and pepper. Bake croquettes on a baking tray lined with baking paper in a preheated oven at 200 degrees for about 15 minutes.

Turn after about 10 minutes.

Cook asparagus in boiling salted water for about 12 minutes. Wash herbs, pluck chervil, chop finely. Cut chives into small rolls.

Add herbs to the sauce, except for some for sprinkling. Lift out asparagus, let drain.

Cut open meat. Serve with asparagus, tomatoes and hollandaise, sprinkle with remaining herbs.


📊 Nutrition Facts

Nutritional values per serving:

Proteins
🤷
Carbs
🤷
Fats
🤷
kcal
🤷
kJ
🤷

📝 Recipe Overview


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