Pork Tenderloin With Roasted Asparagus

This Pork Tenderloin with Roasted Asparagus and Warm Citrus Sauce is a sophisticated yet approachable dish that combines tender, flavorful pork with the bright, zesty notes of orange and lemon. Perfect for a dinner when you want to impress guests or enjoy a special family meal, it features a juicy pork loin baked alongside peppery asparagus, all enhanced by a vibrant citrus glaze.

Ingredients

• 1/4 cup natural almonds, chopped

• 2 tbsp chopped fresh parsley

• 2 tsp lemon juice

• 400g pork tenderloin, trimmed if necessary

• 1/4 tsp each salt and pepper

• 1 tbsp olive oil

• 2 bunches asparagus, trimmed

• 1 tbsp grated fresh ginger

• 2 cloves garlic, minced

• 3/4 cup sodium-reduced chicken broth

• 1/2 cup orange juice

• 1 tsp Dijon mustard

• 1/2 tsp grated orange zest

• 3/4 cup basmati rice

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Directions

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 medium-high 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 1/2 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.