Honey Dijon Pork Tenderloin with Asparagus
Honey Dijon Pork Tenderloin with Asparagus is It works well as a rather cheap main course.
Instructions
Place Reynolds® Oven Bag in 13x9x2-inch baking pan.
Add corn starch, honey, mustard, Worcestershire sauce, salt and pepper to oven bag. Squeeze bag to mix ingredients.
Slice pork tenderloin 1-inch thick.
Place pork and asparagus in bag. Turn bag several times to coat pork and asparagus with sauce.
Place ingredients in an even layer.
Close bag with nylon tie.
Cut six 1/2-inch slits in top. Tuck ends of bag in pan.
Bake 12 to 14 minutes or until pork reads 145ºF on thermometer.
Let stand 5 minutes. Carefully cut bag open and serve.
Recommended wine: Malbec, Pinot Noir, Sangiovese
Pork Tenderloin can be paired with Malbec, Pinot Noir, and Sangiovese. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. You could try Rutini Coleccion Cabernet-Malbec. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 23 dollars per bottle.
Rutini Coleccion Cabernet-Malbec
Deep ruby red. Duo of varietals of French origin results in harmo- nious and balanced red: Cabernet Sauvignon delivers its full-bod- ied character, and Malbec lends nuance to the blend with soft and sweet tannins, enhancing a unique combination of fruity flavours and aromas.