Asparagus crumbs with fried black pork tenderloin


  • 800 gr black pork tenderloin
  • 400 gr  whole wheat bread(better if it’s hard)
  • buch of green asparagus
  • 500 gr potatoes(diced)
  • 1 Tb smoked paprika
  • 1 dl P.D.O olive oil Quinta jugais
  • Coriander
  • 8 garlic cloves (chopped)
  • 2 bayleaf
  • salt and pepper
  • 3 dl white wine



Season the meat with salt,pepper,paprika and half of the garlics, bay leaf and the white wine and let it season for 12 to 24h.

Drain the meat from the marinade and fry it till it get golden. Add the marinade and cook it in low heat for for 15 minutos with the lid. In the end take out the bay leafs.

Meanwhile, fry the potatoes in hot oil.

For the crumbs: break the bread in pieces, put them in a bowl, cover with cold water and let it be till the bread get well soaked.

In a frying pan, put the rest of the garlic with olive oil, add the bread well drained and add the asparagus( previously boiled and diced) and mix well. Season with a little of salt and pepper.

Take a little of the sauce from the meat and put it on the bread and asparagus crumble, add the chopped coriader and mix well till the bread dough with the asparagus unstick from the bottom.

It’s ready to serve