Pork tenderloin with asparagus

2_06260 PORK TENDERLOIN with ASPARAGUS INGREDIENTS for 4 PERSONS 4 fillets of pork (about 120 g each), 2 bunches of white asparagus, 40 g of butter. For the sauce: 1 orange untreated, 2 star anise fruit, 3 egg yolks, 1 teaspoon anise, 175 g butter, salt and pepper. Clean the spremetene Orange, juice and grated zest cut by removing the white part. Pour the juice with the Peel in a saucepan along with anise seeds and bring to a boil. Let reduce for about 5 minutes. Remove from heat and let cool. Clean the asparagus scraping to the stem with a vegetable peeler and cook in salted water for about 15/20 minutes. When cooked, drain and keep aside. In a pan heat butter and let Cook the fillets of pork, about 3 minutes on both sides. Add salt and pepper and keep warm. Strain the orange juice. In a saucepan, thoroughly and often sweet fire, beat the egg yolks with 5 cl of water, salt, pepper, anise and, little by little, the orange juice. Always very soft focus, let the sauce reduce for about 2 minutes, and, without ceasing to stir, stir butter into pieces. Remove from heat. Place the pork fillets on plates with white asparagus and sauce nappate aal ' anise. Serve immediately.