Herb-Rubbed Pork Tenderloin with Potatoes and Lemony Asparagus

Ingredients:

• 1 1/2 pounds new potatoes (about 15), halved, or quartered if large
• 3 tablespoons olive oil
• kosher salt
• black pepper
• 1 pork tenderloin (about 1 1/4 pounds)
• 1/4 cup chopped fresh flat-leaf parsley
• 2 tablespoons fresh thyme leaves
• 1 bunch asparagus (about 1 pound), trimmed
• 1 lemon, sliced

Preparation:

• Heat oven to 450° F.
• On a rimmed baking sheet, toss the potatoes with 1 tablespoon of the oil and ¼ teaspoon each salt and pepper.
• Roast, tossing once, until tender and browned, 20 to 24 minutes.
• Meanwhile, rub the pork with the parsley, thyme, and ¼ teaspoon each salt and pepper.
• After the potatoes have cooked for 10 minutes, heat 1 tablespoon of the remaining oil in a large ovenproof skillet over medium-high heat.
• Add the pork and cook, turning occasionally, until browned, 8 to 10 minutes.
• Add the asparagus and lemon to the skillet and drizzle with the remaining tablespoon of oil.
• Transfer the skillet to oven and cook until the pork is cooked through, 10 to 12 minutes.
• Let the pork rest for 5 minutes before slicing.
• Serve with the potatoes, asparagus, and lemon.

Prepared: 2014-02-04

Categories: Pork

Makes: 4 servings

Recipe Source: realsimple.com