Stuffed Pork Loin with Woodruff Sauce

For the stuffed pork loin with woodruff sauce, peel the asparagus spears starting under the head, remove the woody end. Bring salted water with a little butter and sugar to a boil and cook the asparagus spears in it for about 14 minutes.

Cut the pork loin into four slices and cut a pocket in each slice. Wrap each three spears of asparagus (cut in half) in ham and cheese and fill the pocket with them. Season with salt and pepper.

Heat clarified butter in an ovenproof pan and sear the stuffed pork loin on both sides. Let rest in the preheated oven at 140 °C for about 10 minutes.

For the woodruff sauce, sauté the finely chopped shallots in butter and deglaze with whipping cream and sour cream or crème fraiche. Reduce slightly and finally mix in the finely chopped woodruff. Season to taste with salt and freshly ground pepper.

Arrange the stuffed pork loin on warmed plates and serve with the woodruff sauce.

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