Roast Pork Tenderloin And Asparagus With Mustard Vinaigrette Recipes

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HONEY DIJON PORK TENDERLOIN WITH ASPARAGUS



Honey Dijon Pork Tenderloin with Asparagus image

Believe it: this rich, saucy pork tenderloin can be on the table in less than 20 minutes. Recipe courtesy of Reynolds.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 16m

Yield 4

Number Of Ingredients 10

1 Reynolds® Oven Bag, Large Size
2 tablespoons cornstarch
1/3 cup honey
1/4 cup Dijon-style mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon pepper
1 (1 lb.) pork tenderloin, excess fat and silver skin removed*
1 lb. fresh asparagus spears, cut into thirds
1/3 cup chopped toasted pecans (optional)

Steps:

  • Preheat oven to 400°F. Place Reynolds® Oven Bag in 13x9x2-inch baking pan.
  • Add corn starch, honey, mustard, Worcestershire sauce, salt and pepper to oven bag. Squeeze bag to mix ingredients.
  • Slice pork tenderloin 1-inch thick. Place pork and asparagus in bag. Turn bag several times to coat pork and asparagus with sauce. Place ingredients in an even layer.
  • Close bag with nylon tie. Cut six 1/2-inch slits in top. Tuck ends of bag in pan.
  • Bake 12 to 14 minutes or until pork reads 145°F on thermometer. Let stand 5 minutes. Carefully cut bag open and serve. Garnish if desired.

Nutrition Facts : ServingSize 1 Serving

ROAST PORK TENDERLOIN WITH MUSTARD VINAIGRETTE



Roast Pork Tenderloin With Mustard Vinaigrette image

Make and share this Roast Pork Tenderloin With Mustard Vinaigrette recipe from Food.com.

Provided by mmjj_d

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

1/3 cup olive oil (extra-virgin)
2 tablespoons olive oil (extra-virgin)
1 1/4 lbs pork tenderloin
1/2 teaspoon salt
fresh ground pepper
1 lb asparagus
3 shallots, cut in wedges
2 tablespoons cider vinegar
1 tablespoon whole grain mustard

Steps:

  • Heat oven to 400 degrees. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat. Season pork with 1/4 teaspoon of the salt and pepper to taste.
  • Cook, turning, until browned, 5-6 minutes. Transfer skillet to the oven. Roast until pork is cooked through, 12-15 minutes. Let rest 5 minutes before slicing.
  • Meanwhile, on a rimmed baking sheet, toss asparagus, shallots, 1 tablespoon of the oil, remaining 1/4 teaspoon of the salt and pepper to taste. Arrange vegetables in a single layer. Roast, tossing once, until tender, 12-15 minutes.
  • Whisk together vinegar, mustard and remaining 1/3 cup of the oil. Slice pork; serve with vegetables. Drizzle all with vinaigrette.

Nutrition Facts : Calories 451.2, Fat 32.8, SaturatedFat 6.2, Cholesterol 93.6, Sodium 420.7, Carbohydrate 7.5, Fiber 2.4, Sugar 1.6, Protein 32.4

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