Why You’ll Love this Buttery Pork & Asparagus Cream
If you’re searching for a dinner that combines elegance with simplicity, this Buttery Pork & Asparagus Cream recipe is about to become your new favorite. The tender pork medallions, pounded thin and simmered in a velvety asparagus soup-based sauce, create the perfect marriage of textures and flavors.
I’m particularly fond of how the curry powder adds an unexpected warmth that complements the earthy mushrooms and sweet onions. Can you imagine anything more comforting than that buttery, creamy sauce pooling around perfectly cooked pork? And the best part? It looks like you spent hours in the kitchen, when really, it’s mostly hands-off simmering time. The dish practically cooks itself while you relax with a glass of wine, getting all the credit for minimal effort.
What Ingredients are in Buttery Pork & Asparagus Cream?
This Buttery Pork & Asparagus Cream recipe is a comforting, savory dish that combines tender pork with a creamy asparagus sauce. The recipe calls for simple, accessible ingredients that come together to create a rich, flavorful meal perfect for a weeknight dinner or special occasion. You’ll be amazed at how the humble cream of asparagus soup transforms into an elegant sauce with just a few additions.
- 8 pieces pork tenderloin (about 2 pounds)
- 2 tablespoons butter
- 1 can (10 3/4 ounces) cream of asparagus soup
- 1/4 cup milk
- 1/2 cup chopped onion
- 1 can (3 ounces) sliced mushrooms, drained
- 1/2 teaspoon curry powder
- Dash of pepper
When shopping for this recipe, quality matters with the pork tenderloin—look for meat that’s pink with some marbling for the best flavor and tenderness. If you can’t find cream of asparagus soup, cream of mushroom or cream of chicken could work as substitutes, though you might want to add some cooked asparagus pieces to maintain that distinctive flavor. The curry powder adds a subtle warmth rather than spiciness, so don’t skip it even if you’re not typically a curry fan. And remember, fresh mushrooms can replace canned if you prefer—just sauté them with the onions before adding the soup.
How to Make this Buttery Pork & Asparagus Cream
Making this delectable buttery pork dish begins with preparing your 8 pieces of pork tenderloin (about 2 lbs total). You’ll want to pound these pieces until they’re nicely flattened – this helps tenderize the meat and guarantees even cooking. Once flattened, melt 2 tablespoons of butter in a skillet over medium heat and lightly brown the meat on both sides. For the best results, consider using a cast iron skillet which provides excellent heat retention and distribution for perfect browning. The goal here isn’t to cook it through, just to develop that lovely golden crust that locks in flavor. When browned, set the meat aside temporarily.
Now comes the creamy, flavorful sauce that makes this dish special. In that same skillet (don’t wash it – those browned bits are flavor gold!), blend one 10¾ ounce can of cream of asparagus soup with ¼ cup of milk until smooth. Then stir in ½ cup of chopped onion, one 3-ounce can of drained sliced mushrooms, ½ teaspoon of curry powder, and a dash of pepper. The curry might seem unexpected, but it adds a subtle warmth that complements the asparagus beautifully. Return the browned pork to the skillet, nestling the pieces into the creamy sauce. Cover the skillet and let everything simmer for about 40-45 minutes, or until the meat becomes fork-tender. The sauce will thicken slightly and the flavors will meld together into something truly mouthwatering.
When serving this buttery pork and asparagus cream, timing is everything. The dish must be served immediately for the best flavor and texture – spoon that velvety sauce generously over each piece of tenderloin. The combination of tender pork with the rich, savory asparagus cream creates a restaurant-worthy meal that’s surprisingly simple to prepare. Perfect for a cozy dinner at home when you want something a bit more special than the usual weeknight fare.
Buttery Pork & Asparagus Cream Substitutions and Variations
Several delicious substitutions can transform this buttery pork and asparagus cream recipe to suit your pantry and preferences. Don’t have cream of asparagus soup? Cream of mushroom or celery works beautifully, just add some chopped fresh asparagus for that signature flavor. Chicken tenderloin can replace pork for a lighter option, reducing cooking time to about 25 minutes.
I’m all about playing with the seasonings, too. Try swapping curry powder with smoked paprika or herbs de Provence. For a dairy-free version, use coconut milk instead of regular milk—it adds a subtle sweetness that pairs wonderfully with curry. And those canned mushrooms? Fresh ones provide a more robust texture, though they’ll need a quick sauté first. Vegetarians might enjoy this sauce over roasted cauliflower steaks instead.
What to Serve with Buttery Pork & Asparagus Cream
Three perfect side dishes can transform this buttery pork and asparagus cream into a complete meal worth remembering. I’m thinking a simple wild rice pilaf would soak up that creamy sauce beautifully, letting none of those curry-infused flavors go to waste.
Next, consider adding a bright, acidic contrast—maybe a quick cucumber and cherry tomato salad with a squeeze of lemon juice to cut through the richness of the pork.
For a third option, what about some crusty garlic bread? There’s something magical about dragging warm bread through that velvety asparagus sauce, getting every last bit from your plate. Trust me, your dinner guests will be using their fingers to pick up those final crumbs. Hungry yet?
Final Thoughts
This buttery pork and asparagus cream recipe might just become your new weeknight favorite for countless reasons. The tender medallions of pork, pounded thin and simmered in that velvety asparagus cream sauce, create a dish that’s both elegant and comforting.
I love how the curry powder adds just a hint of warmth without overpowering the delicate asparagus flavor. It’s one of those dishes that looks like you spent hours in the kitchen, when really, it comes together in under an hour. The mushrooms and onions round out the sauce beautifully, and I can’t stress enough how important that final instruction is—serve immediately for the best texture and flavor. Isn’t it wonderful when something so simple can taste so special?
