Dinner · French · 15 min
Pork Tenderloin with Mustard-Caper Sauce and Roasted Asparagus
- Calories
- 506
- Protein
- 45g
- Carbs
- 19g
- Fat
- 27g
Ingredients
- 6 oz pork tenderloin
- 12.5145 oz asparagus
- 1.5929 tbsp extra-virgin olive oil
- 1 tbsp dijon mustard
- 1 tsp capers
- 1 tbsp shallot
- 1 clove garlic
- 2 tbsp dry white wine
- 1 tsp fresh lemon juice
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 tbsp fresh parsley
Method
- 01Preheat oven to 400°F (200°C).
- 02Toss trimmed asparagus with 1/2 tbsp (7 g) olive oil, half the salt, and half the black pepper. Spread on a baking sheet and roast for 12-15 minutes until tender-crisp.
- 03Pat pork tenderloin dry and season with the remaining salt and black pepper.
- 04Heat the remaining 1/2 tbsp (7 g) 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.
- 05Transfer skillet to the preheated oven and cook until the thickest part reaches a safe internal temperature of 145°F (63°C), about 10-15 minutes. Remove pork to a plate and let rest for 3 to 5 minutes before slicing.
- 06Return skillet to medium heat. Add minced shallot and garlic; sauté until fragrant, about 1 minute.
- 07Deglaze skillet with dry white wine, scraping up browned bits. Stir in Dijon mustard, capers, and lemon juice. Cook 1-2 minutes until slightly thickened.
- 08Slice pork tenderloin, spoon mustard-caper sauce over top, garnish with fresh parsley, and serve with roasted asparagus.
- 09Cook the pork until the pork reaches an internal temperature of 145°F (63°C), then rest the pork for at least 3 minutes before serving.
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