While it could very well be a wintery dish, pork fillets next to asparagus with hollandaise sauce can be quite bright and refreshing during Summer time. The addition of the classic Cypriot Bulgur with Vermicelli gives a homey aspect to the dish.
Pork Fillets with Asparagus and Bulgur
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Pork Fillets with Asparagus and Bulgur
Servings: 4 People
Ingredients
- 3 Pork Tenderloins , excess fat removed
- 4 tablespoons EVOO , (Extra Virgin Olive Oil)
- 6 tablespoons Balsamic Vinegar , preferably aged
- 6 sprigs fresh Oregano , leaves picked and finely chopped
- 8 sprigs fresh Thyme , leaves picked and finely chopped
- 1 ½ teaspoon Sea Salt
- 1 ½ teaspoon freshly ground Black Pepper
- 1 bunch fresh Asparagus , woody ends shaved/trimmed
- Hollandaise Sauce , press Link for recipe hollandaise sauce
- Bulgur with Vermicelli , press Link for recipe Bulgur with Vermicelli
Instructions
- Turn on an air circulation and grill oven to 250 degrees C and set the rack on the second to the top position.
- An hour before cooking the loins, take them out of the refrigerator.
- In a small bowl add the chopped oregano, thyme, 4 tablespoons of olive oil, the balsamic vinegar, 1 teaspoon of salt and one teaspoon of pepper and combine.
- Place the loins in a roasting pan, rub the spice/herbs mixture well on them, pressing well on the meat to adhere and put them in the oven for 30 minutes, while tossing halfway through. Check for doneness with an internal thermometer aiming for a temperature of 77 degrees C.
- In the meantime, add the shaved asparagus in a small oven-proof dish pan, and toss with the remaining 2 tablespoons of olive oil and ½ teaspoon of salt and ½ teaspoon of pepper. Add in the oven to the lower rack and cook for 10 minutes, while tossing halfway through.
- Slice and serve the pork, next to the bulgur and the asparagus. Pour some Hollandaise sauce on the asparagus.
