Name: Grilled pork tenderloin with asparagus
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 1 serving
Ingredients: 6 oz pork tenderloin, patted dry; 3/4 medium russet potato, scrubbed; 5 oz asparagus, trimmed; 2 tsp olive oil; 1 tsp salt; 1/2 tsp black pepper; 1 tsp dried thyme; 3/4 tsp dried rosemary

Nutrition

Per serving

477 calories

Protein: 44g; 36% of calories
Carbs: 41g; 34% of calories
Fat: 17g; 30% of calories

Ingredients

8 items

Instructions

Prep 15 min · Cook 45 min

Preheat the oven to 400°F. Prick the potato several times with a fork. Place the potato directly on the oven rack and bake for 45 to 50 minutes until the skin is crisp and the inside is tender.
While the potato bakes, rub the pork tenderloin with half the olive oil, half the salt, and all of the black pepper, thyme, and rosemary.
While the potato continues to bake, place the pork on a small baking sheet. Roast for 15 to 20 minutes until the internal temperature reaches 145°F. Transfer to a cutting board and rest for 5 minutes.
Toss the asparagus with the remaining olive oil and salt. Heat a skillet over medium high heat. Add the asparagus and cook for 5 to 7 minutes, turning occasionally, until tender and lightly charred. Done when tender and charred.
Slice the pork into medallions. Split the baked potato open with a fork. Serve the medallions alongside the potato and asparagus.

Nutrition

Ingredients

Instructions

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