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.
- Prep time 15 minutes
- Total time 30 minutes
- Portion size 4 servings
Ingredients
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
- Folate 117.0
- Calcium 8.0
- Vitamin A 18.0
- Vitamin C 45.0
