Pork Tenderloin with Apple, Plum, Mashed Potatoes, and Asparagus 

PREPARING

1. Peel the potatoes, cut them into even cubes, and boil in salted water until tender.
2. In the meantime, prepare the asparagus: snap off the woody ends and cook in boiling salted water for a few minutes until tender yet firm and crisp. Drain in a colander (optionally, sauté briefly in a little butter).
3. Trim any silver skin from the European pork tenderloin, pat dry with paper towels, and season generously with salt and pepper on all sides.
4. Dice the European apple (reserve a few thin slices for garnish), cut the plums into wedges, and finely chop the onion or shallot.
5. Heat the olive oil in a skillet and sear the pork tenderloin on all sides until golden brown. Reduce the heat and cook for a few more minutes, turning the meat, until cooked through to your liking. Transfer the tenderloin to a cutting board and let it rest for 5 minutes.
6. In the same skillet, melt 1 tablespoon of European butter, then add the chopped onion, apple, and plums. Sauté for 2–3 minutes.
7. Add the honey, mustard, broth, and thyme. Season the sauce with pepper and simmer over low heat until the fruits soften slightly and the sauce becomes thick and glossy.
8. Drain the hot boiled potatoes, add the fresh European milk and 1 tablespoon of butter, and mash until smooth and fluffy. Adjust salt if needed.
9. Slice the pork tenderloin on an angle.
10. Arrange a serving of mashed potatoes, cooked asparagus, and pork slices on each plate. Spoon the fruity apple-plum sauce over the meat and garnish with fresh herbs and reserved raw apple slices.