Pork Loin with Asparagus Schweinelendchen Mit Spargel
Delight your taste buds with the elegant flavors of Pork Loin with Asparagus (Schweinelendchen Mit Spargel), a classic German-inspired dish that's perfect for any occasion. Tender pork medallions are pan-seared to golden perfection, then bathed in a luxurious creamy Dijon mustard and white wine sauce that’s rich yet delicately balanced. Paired with vibrant, crisp-tender green asparagus, this dish is both visually stunning and irresistibly flavorful. Ready in just 40 minutes, it’s an ideal choice for a quick weeknight dinner or an impressive dinner party entrée. Garnished with fresh parsley for a pop of color and herbaceous finish, this recipe seamlessly marries simple ingredients with sophisticated taste. Serve it with a side of crusty bread or buttery mashed potatoes, and prepare to wow your guests with this restaurant-worthy meal! Keywords: pork loin, asparagus, creamy Dijon sauce, German recipe, Schweinelendchen mit Spargel, quick dinner, elegant meal.
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Recipe Information
Ingredients
- 500 grams Pork loin
- 500 grams Asparagus, green
- 2 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 2 cloves Garlic, minced
- 100 milliliters Dry white wine
- 200 milliliters Heavy cream
- 1 tablespoon Dijon mustard
- 1 teaspoon, or to taste Salt
- 1 teaspoon, or to taste Black pepper
- 2 tablespoons (for garnish) Fresh parsley, chopped
Instructions
Trim the pork loin of any excess fat and slice it into 8 even medallions, about 1.5 cm thick. Season both sides with salt and pepper.
Wash the asparagus spears, trim the woody ends, and set aside.
In a large skillet, heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium-high heat. Once hot, add the pork medallions and sear for 3-4 minutes on each side or until golden brown. Remove the pork from the skillet and set aside on a plate.
In the same skillet, add the remaining butter and olive oil. Reduce the heat to medium and add the minced garlic, cooking for 30 seconds until fragrant.
Deglaze the skillet by pouring in the white wine, scraping the bottom of the pan to release any browned bits. Let simmer for 2 minutes.
Stir in the heavy cream and Dijon mustard, mixing well. Allow the sauce to simmer gently for 3-4 minutes until thickened. Taste and adjust seasoning with additional salt and pepper if needed.
Meanwhile, steam or blanch the asparagus until tender but still crisp, about 3-4 minutes. Drain and season lightly with salt and pepper.
Return the pork medallions to the skillet with the creamy mustard sauce. Spoon some of the sauce over the pork, cover, and let cook on low heat for 3-4 minutes, or until warmed through.
To serve, divide the asparagus evenly among plates. Place two pork medallions on each plate and drizzle with the creamy mustard sauce. Garnish with freshly chopped parsley.
Serve immediately and enjoy!
Nutrition Facts
Calories |
2561 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 192.4 g | 247% | |
| Saturated Fat | 83.5 g | 418% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 657 mg | 219% | |
| Sodium | 3106 mg | 135% | |
| Total Carbohydrate | 25.9 g | 9% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 10.5 g | ||
| Protein | 147.1 g | 294% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 266 mg | 20% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 3324 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
