Name: Grilled pork tenderloin and asparagus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 4 oz pork tenderloin, patted dry; 1/4 cup wild rice; 3/4 cup water; 8 oz asparagus, trimmed; 1 tbsp olive oil; 1/2 tsp salt; 1/2 tsp black pepper; 1 tsp dried thyme; 1/4 tsp garlic powder

Nutrition

Per serving

496 calories

Protein: 34g; 27% of calories
Carbs: 48g; 38% of calories
Fat: 20g; 35% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 30 min

In a small saucepan, combine the wild rice and water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 40 minutes. When done, remove from heat and let rest for 5 minutes before fluffing with a fork.
Preheat the oven to 400°F. Rub the pork tenderloin with half the olive oil, half the salt, pepper, dried thyme, and garlic powder. Heat an oven-safe skillet over medium-high heat. Sear the pork until browned on all sides, about 6 minutes in total.
Toss the asparagus with the remaining olive oil and salt. Move the pork to one side of the skillet and add the asparagus to the other side. Transfer the skillet to the oven and roast for 12 to 15 minutes. Done when opaque in the center, 145°F.
Transfer the pork to a cutting board and let rest for 5 minutes. Slice the pork into medallions and serve alongside the charred asparagus and wild rice.

Nutrition

Ingredients

Instructions

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