Pork Tenderloin With Roasted Asparagus and Warm Citrus Sauce

Pork Tenderloin With Roasted Asparagus and Warm Citrus Sauce image Author: Canadian Living Credits: Pork Tenderloin With Roasted Asparagus and Warm Citrus Sauce image

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.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: May 2014

Ingredients

  • 1/4 cup natural almonds chopped
  • 2 tablespoons chopped fresh parsley
  • 2 teaspoons lemon juice
  • 400 g pork tenderloins trimmed if necessary
  • 1/4 teaspoon each salt and pepper
  • 1 tablespoon olive oil
  • 2 bunches asparagus trimmed
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic minced
  • 3/4 cups sodium-reduced chicken broth
  • 1/2 cup orange juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon grated orange zest
  • 3/4 cups basmati rice

Method

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.

Nutritional facts per serving: about

  • Fibre 5 g
  • Sodium 344 mg
  • Sugars 5 g
  • Protein 32 g
  • Calories 379.0
  • Total fat 11 g
  • Potassium 854 mg
  • Cholesterol 54 mg
  • Saturated fat 2 g
  • Total carbohydrate 41 g

%RDI

  • Iron 23.0
  • Fibre 0.0
  • Folate 117.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 8.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 18.0
  • Vitamin C 45.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Pork Tenderloin With Roasted Asparagus and Warm Citrus Sauce

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