Pork Tenderloin With Asparagus And Hollandaise Sauce

• 1 tbsp vegetable oil
• 4 - 7 oz pork tenderloin medallions
• 8.75 oz mozzarella cheese, sliced thinly
• 2-3 None tomatoes, sliced
• 2 1/4 lb white asparagus
• 3 None egg yolks
• 1/2 cup dry white wine
• 1 cup clarified butter, melted
• 2-3 tsp lemon juice
• 1/2 bunch fresh parsley, a few sprigs for garnish, remainder chopped

1. Preheat oven to 350u0b0F. Heat oil in a frying pan, add meat and sear for 4-5 mins until brown on all sides. Remove from pan then slice each medallion about halfway through 3-4 times and stuff with mozzarella and tomato. Season then place on a baking tray and roast for around 12 mins.
2. Meanwhile, cook asparagus in boiling salted water for 12-15 mins.
3. For the hollandaise sauce, whisk egg yolks with wine and a little salt and sugar in a bowl over a pan of simmering water. When emulsified and warm, gradually whisk in butter until thick. Add some lemon juice and adjust seasoning.
4. To serve, remove meat from oven, cover loosely with foil then let rest for 5 mins. Drain asparagus then spoon sauce over top and sprinkle with chopped parsley. Serve with pork medallions.

vegetable oil, pork tenderloin, mozzarella cheese, tomatoes, white asparagus, egg yolks, white wine, clarified butter, lemon juice, fresh parsley

Taken from recipes-plus.com/api/v2.0/recipes/22020 (may not work)