Medallions with Asparagus on Whisky Sauce

Pasta dishes are always a good idea!

Prepare: Preheat stove to 80 degrees. Put a plate in it for preheating.

Pork tenderloin: Cut into medallions about 2cm thick, dry with household paper. Sear medallions in hot oil on both sides for about 1 minute, place on preheated plate and season. Finish cooking in the heated stove for about half an hour.

Asparagus: Cut away stem ends, peel off lower third, cut diagonally 4cm long pieces. Bring water to boil, add sugar, butter and salt. Cook asparagus for 10 to 15 minutes until just tender, remove and drain well. Put the cooking juices to one side.

Whisky sauce: Sauté shallots in warm butter. Extinguish with the whisky, boil to half. Strain the asparagus broth (2dl), add, boil again until half. Add the cream and let it boil. Stir in mustard and season sauce to taste.

Serve: Arrange medallions and asparagus on preheated platter or plates. Bring sauce separet to table.

Serve with: Dry rice or pasta.

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