Pork Tenderloin, Asparagus & Potatoes
Pork tenderloin isn’t something that I fix all that often. But it popped up on our emeals menu and boy am I glad it did! This tenderloin was super delicious and full of flavor!
I paired our tenderloin with roasted asparagus and mashed potatoes. Perfect hearty dinner!
This recipe is full proof which makes it great for a busy weeknight dinner though I wouldn’t call it a quick meal, there is a marinating time and the tenderloin does take 25-30 minutes to cook after the marinating.
My son LOVES pork. Bacon, pork chops, pork loin, if I say pork for dinner his big blue eyes light up and he will eat and eat and eat at dinner.
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Pork Tenderloin w/ Roasted Asparagus & Mashed PotatoesPrint
- 1/4 cup balsamic vinegar
- 2 tbsp honey
- 2 tbsp olive oil
- 1 tbsp Dijon mustard
- 1 tsp dried thyme
- 2 lbs pork tenderloin
- 1 lbs Asparagus spears
- 1/2 cups Parmesan cheese
- 3 lbs russet potatoes
- 4 tbsp Butter
- 1/2 cup milk
- 1 tsp salt
- 1/2 tsp black pepper
- Whisk together vinegar, honey, tbsp olive oil, mustard and thyme.
- Pour into a plastic zip-top bag, add pork and seal.
- Marinate for 30 minutes in refrigerator. Turn the bag over halfway through.
- Remove pork from marinade.
- Boil marinade for 3 minutes.
- Place pork on a rimmed baking sheet lined with foil, brush with marinade.
- Bake for 25 minutes or until the meat is done (145 degrees on a meat thermometer).
- Let pork rest 5 minutes before slicing.
- Toss garlic, basil, 2 tbsp olive oil and asparagus in a large bowl.
- Lay asparagus out on a baking sheet.
- Generously sprinkle parmesan cheese over the top.
- Bake for 15-20 minutes.
- Peal and dice 3 lbs of potatoes.
- Boil until tender.
- Drain potatoes well.
- Mash with a potato masher or mixer, adding in butter & milk. You can adjust the butter and milk according to the taste you prefer, I never actually measure, I just taste and adjust as I go.
Nutrition – (all nutritional values are approximate)
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