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.

Canadian Living - Quick & Easy - - CONTENTS -

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.

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