One-Pan Pork Tenderloin with Asparagus and Snow PeasBy Chatelaine
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Elevate your dinner game with asparagus, peas, and a sweet, tangy sauce, over pork tenderloin.
- 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)
- 1/4 cup grainy Dijon mustard
- 2 tbsp maple syrup
- 1 tbsp white balsamic vinegar
- 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)
- 36 g,
- 20 g,
- 8 g,
- 4 g,
- 760 mg.