Herb-Rubbed Pork Tenderloin With Potatoes and Lemony Asparagus

By ltrodrigu

Ingredients

• 1 1/2 pounds new potatoes (about 15), halved, or quartered if large
• 3 tablespoons olive oil
• kosher salt
• freshly ground black pepper
• 1 pork tenderloin (about 1 1/4 pounds)
• 1/4 cup chopped fresh flat-leaf parsley
• 2 tablespoons fresh thyme leaves
• 1 bunch asparagus (about 1 pound), trimmed
• 1 lemon, sliced

Details

Servings 4
Preparation time 35mins
Cooking time 40mins
Adapted from realsimple.com

Preparation

Step 1

Heat oven to 450° F. On a rimmed baking sheet, toss the potatoes with 1 tablespoon of the oil and ¼ teaspoon each salt and pepper. Roast, tossing once, until tender and browned, 20 to 24 minutes.

Meanwhile, rub the pork with the parsley, thyme, and ¼ teaspoon each salt and pepper. After the potatoes have cooked for 10 minutes, heat 1 tablespoon of the remaining oil in a large ovenproof skillet over medium-high heat. Add the pork and cook, turning occasionally, until browned, 8 to 10 minutes.

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