Herb-Rubbed Pork Tenderloin With Potatoes and Lemony Asparagus

By mschweickert

Ingredients

• 1 1/2 pounds  new potatoes (about 15), halved, or quartered if large
• 3 tablespoons  olive oil
• kosher salt and 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
Adapted from realsimple.com

Preparation

Step 1

Directions

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.