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PORK TENDERLOIN WITH ROASTED ASPARAGUS AND WARM CITRUS SAUCE

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Ingredients

  • 1/4 cup natural almonds chopped
  • 2 tablespoons chopped fresh parsley
  • 2 teaspoons lemon juice
  • 400 g pork tenderloins trimmed if necessary
  • 1/4 teaspoon each salt and pepper
  • 1 tablespoon olive oil
  • 2 bunches asparagus trimmed
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic minced
  • 3/4 cups sodium-reduced chicken broth
  • 1/2 cup orange juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon grated orange zest
  • 3/4 cups basmati rice

Details

Preparation

Step 1

Stir together almonds, parsley and lemon juice; set aside.

Sprinkle pork with half each of the salt and pepper. In nonstick skillet, heat half of the oil over medium-high heat; brown pork all over, about 6 minutes. Transfer pork and asparagus to foil-lined rimmed baking sheet. Sprinkle asparagus with remaining salt and pepper. Bake in 400 F (200 C) oven until just a hint of pink remains inside pork or instant-read thermometer inserted into thickest part reads 160 F (71 C), about 15 minutes. Transfer pork to cutting board; tent with foil. Let rest for 5 minutes before slicing.

Add remaining oil to skillet; heat over medium heat. Cook ginger and garlic, stirring, for 2 minutes. Stir in broth and orange juice; bring to boil. Stirring often, reduce sauce to 1/2 cup, 5 to 7 minutes.

Stir in mustard and orange zest. Cook rice according to package directions; serve with pork, asparagus and sauce. Sprinkle with almond mixture.

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