asparagus in fennel cream sauce with pork tenderloin

The asparagus season has started. Surprise yourself and your table companions with these asparagus with a special sauce: fennel cream sauce. Delicious with a piece of pork tenderloin. This recipe is from the April 2023 issue of delicious. Want more delicious spring recipes? Get the magazine now!


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Asparagus in sauce with pork tenderloin

asparagus in fennel cream with pork tenderloin


asparagus in fennel cream with pork tenderloin

The simple fennel cream sauce with white wine and asparagus turn this weekday meal into a culinary feast.

Also in season: purslane + 4 fine recipes

Corridor main dish
kitchen Dutch
Keyword asparagus, arugula, simple & fast, pork tenderloin, white asparagus, white wine
diet gluten free
Preferences gluten free
Preparation time 30 minutes
Total time 30 minutes
portions 4 persons
calories 438kcal
Author delicious.


  • 1 tsp fennel seed
  • 800 g peeled white asparagus
  • 125 ml dry white wine
  • 200 ml shelf-stable whipped cream (1 pack)
  • 500 g tenderloin
  • 25 g arugula
  • lemon juice to taste
  • 50 g butter


  • Finely chop the shallot. Melt 25 g of the butter in a wide frying pan that will fit the asparagus. Fry the shallot with the fennel seeds for 1 min. Place the asparagus in a maximum of 2 layers in the pan. Add the wine and bring to a boil.
  • Add the whipped cream and bring back to a boil. Turn the heat down to low and simmer the asparagus for 20 minutes until al dente; do not let the fennel cream boil anymore.
  • Melt the remaining 25 g butter in a frying pan. Sprinkle the meat with salt and pepper. Bake the meat in 12 minutes on all sides until browned and rosé and juicy on the inside.
  • Cut the pork tenderloin into slices and divide with the asparagus over 4 plates. Sprinkle with the arugula.




Calories: 438kcal | carbohydrates: 8g | Protein: 31g | Fat: 30g

Also check out: 10x asparagus: our favorite recipes with the white gold

This article asparagus in fennel cream sauce with pork tenderloin appeared first on delicious.magazine.

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