Asparagus with Sauteed Pork Loin

Schweinelendchen mit Spargel
Browned pork loin cutlets with tender asparagus and a creamy onion pickle sauce with chervil.
Course Entree
Keyword Chervil, Crème Fraîche, Egg, Pickles, Pork loin, White asparagus
Region Saxony-Anhalt


  • 1 lb pork loin
  • 1 oz butter
  • salt and pepper
  • 3 lbs white asparagus
  • 2 tbsp sugar
  • 1 small onion
  • 1/2 pickle
  • 2 hard boiled eggs
  • 1/2 cup crème fraiche
  • chervil


  • Cut the pork loin in slices. Heat the butter in a frying pan and fry the pork loin slices for 3 minutes on each side, season with salt and pepper and keep warm.
  • Peel the asparagus. Bring water to a boil in a large saucepan and add a teaspoon of both salt and sugar. Cook asparagus for about 15 minutes, then remove, allow to drain and keep warm.
  • Peel the onion and pickle and puree in a blender. Peel the hard-boiled eggs and chop finely. Mix together the eggs, crème fraîche and the onion, pickle mixture. Season with salt, pepper and chervil.
  • Pour the sauce on to the asparagus and serve with the pork loin, acompanied by boiled potatoes.

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