One-Pan Pork Tenderloin with Asparagus and Snow Peas
2
- Prep Time10 mins
- Total Time45 mins
- Makes4 servings
(Photo: Erik Putz; Food styling by Matthew Kimura; Prop styling by Madeleine Johari)
Elevate your dinner game with asparagus, peas, and a sweet, tangy sauce, over pork tenderloin.
Ingredients
2 small pork tenderloins, about 300 g each
3/4 tsp salt, divided
4 tsp canola oil, divided
1/2 cup sodium-reduced chicken broth, divided
4 shallots, cut in 1/4-in. rounds, separated into rings
1 bunch asparagus, trimmed and cut in 1-in. pieces, diagonally
200 g snow peas, trimmed
chopped parsley, (optional)
Sauce
1/4 cup grainy Dijon mustard
2 tbsp maple syrup
1 tbsp white balsamic vinegar
Instructions
Sprinkle pork with 1/2 tsp salt and season with pepper. Heat a large non-stick frying pan over medium. Add 2 tsp oil, then pork. Cook, turning every min for 5 min, then add 1/3 cup broth. Cover and continue cooking, adjusting heat between medium and medium-low and turning once or twice, until an instant-read thermometer inserted into thickest part reads 160F, 12 to 15 min. Transfer pork to a plate and cover with foil.
Add remaining 2 tsp oil, shallots and remaining 1/4 tsp salt to pan and cook until softened, 4 to 5 min. Transfer to same plate as pork. Add asparagus and remaining 2 tbsp broth. Cook, stirring often, until tender-crisp, 3 to 4 min. Add snow peas and cook until bright green, 2 to 3 min. Remove from heat.
Slice pork and lay on vegetables with shallots.
Sauce: Whisk Dijon with maple syrup and vinegar; drizzle half over pork slices. Serve remaining sauce alongside. Garnish with parsley.
Nutrition (per serving)
Calories 310, Protein 36g, Carbohydrates 20g, Fat 8g, Fibre 4g, Sodium 760mg.