- 4
- 16 mins
Ingredients
- 1 Reynolds® Oven Bag, Large Size
- 2 tablespoons cornstarch
- 1/3 cup honey
- 1/4 cup Dijon-style mustard
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 (1 lb.) pork tenderloin, excess fat and silver skin removed*
- 1 lb. fresh asparagus spears, cut into thirds
- 1/3 cup chopped toasted pecans (optional)
Preparation
Step 1
1 Preheat oven to 400ºF. Place Reynolds® Oven Bag in 13x9x2-inch baking pan.
2 Add corn starch, honey, mustard, Worcestershire sauce, salt and pepper to oven bag. Squeeze bag to mix ingredients.
3 Slice pork tenderloin 1-inch thick. Place pork and asparagus in bag. Turn bag several times to coat pork and asparagus with sauce. Place ingredients in an even layer.
4 Close bag with nylon tie. Cut six 1/2-inch slits in top. Tuck ends of bag in pan.
5 Bake 12 to 14 minutes or until pork reads 145ºF on thermometer. Let stand 5 minutes. Carefully cut bag open and serve. Garnish if desired.
Reynolds® Oven Bag Tips: • To remove silver skin from pork tenderloin: Insert the blade of sharp knife underneath the silver skin, keeping the blade angled away from the meat as you cut along the entire length of the silver skin. • To toast pecans, spread pecans on a baking sheet; bake in a 350ºF oven for 5 to 7 minutes. • For easy removal, spray measuring cup with cooking spray before measuring honey.