dinner

Pork Tenderloin with Mustard-Caper Sauce and Roasted Asparagus

Name: Pork Tenderloin with Mustard-Caper Sauce and Roasted Asparagus
Ingredients: 6 oz (170 g) Pork tenderloin, trimmed; 8 oz (227 g) Asparagus, trimmed; 1 tbsp (15 ml) Olive oil; 1 tbsp Dijon mustard; 1 tsp Capers, drained; 1 tbsp Shallot, minced; 1 clove Garlic, minced; 2 tbsp White wine or chicken broth; 1 tbsp Fresh parsley, chopped; 1 tsp Lemon juice; 0.5 tsp Salt; 0.25 tsp Black pepper

Nutrition

528.8

kcal

Calories

43.7

Protein

Carbs

Fat

AI Insight

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Ingredients(12)

Pork tenderloin, trimmed6 oz (170 g)

Asparagus, trimmed8 oz (227 g)

Olive oil1 tbsp (15 ml)

Dijon mustard1 tbsp

Capers, drained1 tsp

Shallot, minced1 tbsp

Garlic, minced1 clove

White wine or chicken broth2 tbsp

Fresh parsley, chopped1 tbsp

Lemon juice1 tsp

Salt0.5 tsp

Black pepper0.25 tsp

Instructions

Preheat oven to 400°F (200°C). Toss asparagus with 1/2 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 12-15 minutes, or until tender-crisp.

While asparagus roasts, pat pork tenderloin dry and season generously with salt and pepper. Heat the remaining 1/2 tbsp olive oil in an oven-safe skillet over medium-high heat. Sear pork on all sides until deeply browned, about 2-3 minutes per side.

Transfer skillet to the preheated oven and cook pork for 10-15 minutes, or until internal temperature reaches 145°F (63°C).

Remove pork from skillet and let rest for 5-10 minutes. While pork rests, return skillet to medium heat. Add minced shallot and garlic, sauté until fragrant, about 1 minute. Deglaze the pan with white wine or broth, scraping up any browned bits. Stir in Dijon mustard and capers. Cook for 1-2 minutes until sauce slightly thickens.

Slice pork and serve with the mustard-caper sauce drizzled over the top, alongside the roasted asparagus.