Summer pork

This recipe was inspired by a feature in the French Télématin about the black pig of the Pyrenees. This pig, porc noir de Bigorre, is an ancient breed which was saved in 1980’s. This pig is not suitable for mass rearing methods because it needs a lot of space to roam freely and it grows slowly. The meat has excellent flavour and is in demand in top Parisian restaurants.

The dish was cooked in open air in Hautes- Pyrénées. Because fresh black pig’s meat is not available in our supermarket in Nice, I have replaced it with lean pork tenderloin, filet mignon de porc.

2 servings

About 300- 400 g pork tenderloin, cut into 4 x 4 cm cubes
1 shallot, chopped
1 clove garlic, minced
8- 10 green asparagus spears
3 tbsp. olive oil
3 tbsp. crème fraîche, 15 % fat
Freshly ground black pepper
Fresh herbs to decorate

In a large frying pan, warm olive oil over medium heat. Fry the pork cubes until nicely browned on all sides.

Meanwhile peel the asparagus, discard the tough bottom parts and cut into about 3- 4 cm long pieces. Add the asparagus, shallot, and garlic o the pan and continue sautéing about 10 minutes until the vegetables are soft and the pork is cooked.

Add the black pepper and crème fraîche and mix.

Decorate with fresh herbs and serve with new potatoes or red quinoa.