One-Pan Pork Tenderloin with Asparagus and Snow Peas
5
- Prep Time10 min
- Total Time45 min
- 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.
Get more of our best asparagus recipes.
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