Tuesday, May 22, 2012

Herb-Rubbed Pork Tenderloin With Potatoes and Lemony Asparagus

After yet another long weekend away from home I am finally back home and in the kitchen again. While I love to travel and visit with family and friends, I do miss home cooked meals. Jason had tried to make some pork when I came home but unfortunately forgot to turn the slow-cooker on so by the time we got home it had been out too long and had to be trashed. I decided to make it up to him by surprising him with another pork tenderloin recipe, but one that incorporated his favorite flavor, lemon. The fresh herbs and citrus give this dish a light and refreshing flavor. It was a nice lean and bright meal to get us in the summer spirit.

Herb-Rubbed Pork Tenderloin With Potatoes and Lemony Asparagus
Serves 4
Source: Real Simple Magazine

1 1/2 pounds new potatoes (~15)  halved or quartered if large
3 Tablespoons Olive Oil, divided
Kosher salt and black pepper
1 Pork Tenderloin (about 1 1/4 pounds)
1/4 cup fresh flat-leaf parsley, chopped
2 Tablespoons fresh thyme leaves
1 bunch asparagus (~1 pound), trimmed
1 lemon, sliced

1. Heat oven to 400F. On a rimmed baking sheet, toss the potatoes with 1 Tablespoon of the oil and 1/4 teaspoon each of salt and pepper. Roast, tossing once, until tender and browned, 20-25 minutes.

2. Meanwhile, rub the pork with the parsley, thyme, and 1/4 teaspoon each salt and pepper. Heat 1 Tablespoon of remaining oil in a large ovenproof skillet over medium-high heat. Add the pork and cook, turning occasionally until browned on all sides, 8-10 minutes.

3. Add the asparagus and lemon to the skillet and drizzle with the remaining Tablespoon of oil. Transfer the skillet to the oven and cook until the pork is cooked through, 10-12 minutes. Remove from oven and let the pork rest for 5 minutes before slicing. Serve with the potatoes, asparagus and lemon.

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