I totally love this meal. It’s elegant, easy and only 3 ingredients for the Pork Tenderloin and basically a few ingredients for the Asparagus. When I cook this meal I feel like a real chef! Also this is very healthy for you! This gets 5 stars from me, hope it does for you too.
Now the here is the Pork in the skillet, browning away. You must use a cast iron skillet, or a skillet that can go from the stove top to the oven. I got mine from Cost Plus. There cast iron products are pretty cheap there and very nice quality!
The sauce with just the Cherry Balsamic dressing. I bought this vinegar from Whole Foods. I love it!! It’s goes great with salads too!
The added the brown sugar. It’s getting thick!!
The the Pork goes back in the skillet and is ready for the oven.
Pork tenderloin Recipe:
1lbs of Pork tenderloin
1/4 cup of Cherry Balsamic Vinegar (or you can use plain)
3 Tbsp.of Brown Sugar
Preheat oven to 425
Cut your Pork Tenderloin into medalions. Place between parchement paper and flaten them out. Place the Pork into a cast iron skillet (must be cast iron) and brown on both sides.
Take the pork out and set a side. Set your burner to medium to low. Add your balsamic and stir to pick up the bits from the pork. Add your Brown Sugar and stir until thick.
Place your Pork back into the skillet and cover both sides with sauce. Place into oven and cook for 25 minutes. Half way through flip your pork. That’s it your done!
Now the side dish!
I got the recipe for the Asparagus from my friend Connie! She is the best cook! Her homemade Pasta is out of this world! I really need to go to her house and have her teach me to make some!
The Asparagus is waiting it’s turn and getting all prepped to go in the oven. I put these in the oven 12 minutes before the Pork is done, so they can come out of the oven at the same time.
Roasted Asparagus with Lemon and Parmesan Cheese
1 lbs of Asparagus – Take the Asparagus, hold by the end and snap off. The Asparagus will snap automatically where it is not tender, no need for a knife here!
1 Tbs. of Olive Oil
1 Clove of Garlic – minced or 3 tsp. of minced jar garlic
Sprinkle of Salt & Pepper
2 Tbsp. of Parmesan Cheese
Preheat oven to 425
Place Asparagus spears on baking tray and drizzle with plenty of olive oil. Toss asparagus spears in the Olive Oil to cover all evenly. Spread them out on baking tray in a pretty row.
Sprinkle sea salt (or kosher salt) on asparagus and grind pepper over asparagus.
Sprinkle bits of chopped garlic .
Place in the oven and cook for about 10-15 minutes
Cook until bright green or if you like them crispier and a little brown, cook for a few minutes more. I like mine bright green! Once there out oven squirt your lemon onto them and sprinkle with cheese.
Well the Table is set! Like my little Pumpkin? I filled it homemade Pear Apple Butter to go on the Cranberry Walnut Bread. so delish! The Pear Apple Butter also makes a nice creamy sauce for the side. That recipe will come later.
Don’t they look so pretty together?