PORK TENDERLOIN WITH ROASTED ASPARAGUS AND WARM CITRUS SAUCE
Lean yet flavourful, pork tenderloin is a great choice if you’re watching your calorie intake. Roasting the asparagus alongside the pork simplifies cooking and enhances this springtime vegetable.
HANDS-ON TIME: 15 minutes
TOTAL TIME: 30 minutes
MAKES: 4 servings
Stir together almonds, parsley and lemon juice; set aside. Sprinkle pork with half each of the salt and pepper. In nonstick skillet, heat half of the oil over mediumhigh heat; brown pork all over, about 6 minutes. Transfer pork and asparagus to foil-lined rimmed baking sheet. Sprinkle asparagus with remaining salt and pepper. Bake in 400°F (200°C) oven until just a hint of pink remains inside pork or instant-read thermometer inserted into thickest part reads 160°F (71°C), about 15 minutes. Transfer pork to cutting board; tent with foil. Let rest for 5 minutes before slicing. Add remaining oil to skillet; heat over medium heat. Cook ginger and garlic, stirring, for 2 minutes. Stir in broth and orange juice; bring to boil. Stirring often, reduce sauce to ½ cup, 5 to 7 minutes. Stir in mustard and orange zest. Cook rice according to package directions; serve with pork, asparagus and sauce. Sprinkle with almond mixture. PER SERVING: about 379 cal, 32 g pro, 11 g total fat (2 g sat. fat), 41 g carb (5 g dietary fibre, 5 g sugar), 54 mg chol, 344 mg sodium, 854 mg potassium. % RDI: 8% calcium, 23% iron, 18% vit A, 45% vit C, 117% folate.