Pan-Roasted Pork Tenderloin with Spring Asparagus Salad
By America's Test KitchenPublished on January 29, 2019
Time
30 minutes
Yield
Serves 4
Ingredients
1 pound asparagus, trimmed and sliced thin on bias1 (15 ounce) can chickpeas, rinsed1 cup pesto 3 tablespoons lemon juice 3 tablespoons extra-virgin olive oil, divided4 teaspoons kosher salt, divided1 ½ teaspoons pepper 2 (1-pound) pork tenderloins, trimmed1 teaspoon dry mustard 4 ounces feta cheese, crumbled (1 cup)2 tablespoons chopped fresh chives
Before You Begin
We developed this recipe using Buitoni Pesto with Basil.
Instructions
- Adjust oven rack to middle position and heat oven to 375 degrees. Combine asparagus, chickpeas, pesto, lemon juice, 2 tablespoons oil, 2 teaspoons salt, and ½ teaspoon pepper in large bowl. Transfer to platter and set aside.
- Pat pork dry with paper towels and sprinkle with mustard, remaining 2 teaspoons salt, and remaining 1 teaspoon pepper. Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook pork until well browned on all sides, about 8 minutes. Transfer pork to rimmed baking sheet. Roast until meat registers 135 degrees, 12 to 15 minutes. Transfer pork to carving board and let rest for 5 minutes.
- Slice pork on bias ½ inch thick and arrange alongside salad on platter. Sprinkle feta and chives over salad. Serve.
Time
30 minutesYield
Serves 4Ingredients
1 pound asparagus, trimmed and sliced thin on bias
1 (15 ounce) can chickpeas, rinsed
1 cup pesto
3 tablespoons lemon juice
3 tablespoons extra-virgin olive oil, divided
4 teaspoons kosher salt, divided
1 ½ teaspoons pepper
2 (1-pound) pork tenderloins, trimmed
1 teaspoon dry mustard
4 ounces feta cheese, crumbled (1 cup)
2 tablespoons chopped fresh chives
Ingredients
1 pound asparagus, trimmed and sliced thin on bias
1 (15 ounce) can chickpeas, rinsed
1 cup pesto
3 tablespoons lemon juice
3 tablespoons extra-virgin olive oil, divided
4 teaspoons kosher salt, divided
1 ½ teaspoons pepper
2 (1-pound) pork tenderloins, trimmed
1 teaspoon dry mustard
4 ounces feta cheese, crumbled (1 cup)
2 tablespoons chopped fresh chives
Ingredients
1 pound asparagus, trimmed and sliced thin on bias
1 (15 ounce) can chickpeas, rinsed
1 cup pesto
3 tablespoons lemon juice
3 tablespoons extra-virgin olive oil, divided
4 teaspoons kosher salt, divided
1 ½ teaspoons pepper
2 (1-pound) pork tenderloins, trimmed
1 teaspoon dry mustard
4 ounces feta cheese, crumbled (1 cup)
2 tablespoons chopped fresh chives
Why This Recipe Works
The vinaigrette works to soften the raw vegetables then doubles as a light sauce for the pork.
Before You Begin
We developed this recipe using Buitoni Pesto with Basil.
Instructions
- Adjust oven rack to middle position and heat oven to 375 degrees. Combine asparagus, chickpeas, pesto, lemon juice, 2 tablespoons oil, 2 teaspoons salt, and ½ teaspoon pepper in large bowl. Transfer to platter and set aside.
- Pat pork dry with paper towels and sprinkle with mustard, remaining 2 teaspoons salt, and remaining 1 teaspoon pepper. Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook pork until well browned on all sides, about 8 minutes. Transfer pork to rimmed baking sheet. Roast until meat registers 135 degrees, 12 to 15 minutes. Transfer pork to carving board and let rest for 5 minutes.
- Slice pork on bias ½ inch thick and arrange alongside salad on platter. Sprinkle feta and chives over salad. Serve.
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