Mustard Pork Tenderloins with Roasted Asparagus
Ingredients:
2 tablespoons Dijon mustard
1 tablespoon chopped fresh thyme
1 teaspoon salt, plus more to taste
½ teaspoon fresh ground black pepper, plus more to taste
1¼ pounds pork tenderloins
2 pounds asparagus, trimmed
2 teaspoons olive oil
Instructions:
Origin of recipe: Sun-Sentinel Newspaper, June 13, 2002, page 10. Another recipe contributed by a guest at Jenny Magrone Barbara’s Bridal Shower.
2 tablespoons Dijon mustard
1 tablespoon chopped fresh thyme
1 teaspoon salt, plus more to taste
½ teaspoon fresh ground black pepper, plus more to taste
1¼ pounds pork tenderloins
2 pounds asparagus, trimmed
2 teaspoons olive oil
Instructions:
- Heat broiler with oven rack about 4 inches from heat source.
- Stir together mustard, thyme, sage, 1 teaspoon salt and ½ teaspoon pepper in small dish.
- Place tenderloin on one side of jelly roll pan lined with foil. Rub mustard over pork. Broil 8 minues.
- Remove from oven; turn tenderloin.
- Place asparagus next to tenderloin; toss with oil.
- Add salt and pepper to taste.
- Broil, turning tenderloin and asparagus once, about 8 minutes, until instant read thermometer inserted in tenderloin reads 155 degrees and asparagus is tender. (Pork will be oooked through, but slightly pink in center.)
- Let meat sit about 5 minutes before cutting into slices. Makes 4 servings.
Origin of recipe: Sun-Sentinel Newspaper, June 13, 2002, page 10. Another recipe contributed by a guest at Jenny Magrone Barbara’s Bridal Shower.