Pork Entrecôte with Asparagus and Herb Butter
Today's proposal is to prepare a pork entrecôte accompanied by asparagus and molded herb butter. The type of cut used to prepare the entrecôte is pork or beef loin, as it needs to be tender meat to serve it medium-rare, unless the diner prefers the meat more cooked. The cooking...
Ingredients
Main Ingredients
pork loin500g
asparagus tips10sprigs
water
olive oil
salt
For the Herb Butter
butter250g
thyme1tsp
fresh basil, chopped1tsp
parsley, chopped1tbsp
chives, chopped1tsp- salt
pepper
Nutrition (per serving)
Calories
730.0kcal (36.5%)
Protein
48.9g (97.76%)
Carbs
3.5g (1.29%)
Sugars
0.9g (1.86%)
Healthy Fat
20.0g
Unhealthy Fat
36.6g
% Daily Value based on a 2000 calorie diet
How to make Pork Entrecôte with Asparagus and Herb Butter
Prepare the Pork Loin
- Step 1
Dry the pork loin with absorbent paper and place it in a pan with a couple of tablespoons of hot oil.
- Step 2
Sear the meat on both sides, season with salt and pepper, and cook for 3 more minutes over low heat.
Prepare the Herb Butter
- Step 1
Place softened butter in a bowl and add the chopped herbs, salt, pepper, and chives.
- Step 2
Mix everything together and spread the mixture onto parchment paper. Roll it up and refrigerate until the roll has firmed up.
Prepare the Asparagus Tips
- Step 1
Heat a small amount of water in a saucepan with a tablespoon of oil and a pinch of salt.
- Step 2
Add the asparagus tips and cook for two minutes.
- Step 3
Remove, drain the asparagus, and set aside.
Presentation
- Step 1
Serve the entrecôte by cutting a medallion from the pork loin and placing a medallion of herb butter on top of the meat.
Nutrition (per serving)
Nutrition (per serving)
Calories
730.0kcal (36.5%)
Protein
48.9g (97.76%)
Carbs
3.5g (1.29%)
Sugars
0.9g (1.86%)
Healthy Fat
20.0g
Unhealthy Fat
36.6g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Take the meat out of the refrigerator at least 15 minutes before cooking to ensure even cooking.
Dry the meat with absorbent paper to help achieve a perfect sear.
Avoid using a fork to flip the meat; use a spatula to prevent juices from escaping.
Do not season the meat until it has been seared to preserve its juices.
FAQS
Can I use beef instead of pork for this recipe?
Yes, you can use beef loin instead of pork loin. Ensure the meat is tender to serve it medium-rare or cooked to your preference.
How long should I refrigerate the herb butter?
Refrigerate the herb butter until it firms up, which usually takes about 1-2 hours.
Can I grill the asparagus instead of boiling them?
Yes, grilling the asparagus is a great alternative for added flavor. Brush them with oil and grill until tender.
What is the best way to check the doneness of the pork loin?
Use a meat thermometer to check the internal temperature. For medium-rare, aim for 145°F (63°C).
Can I use dried herbs for the butter instead of fresh ones?
Yes, you can use dried herbs, but fresh herbs provide a more vibrant flavor.
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