Name: Pan-Roasted Pork Tenderloin with Spring Asparagus Salad
Total time: 30 min
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 1/2 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.