Honey Dijon Pork Tenderloin with Asparagus

Name: Honey Dijon Pork Tenderloin with Asparagus
Prep time: 16 min
Cook time: 16 min
Total time: 16 min
Yield: 4
Cuisine: Global
Ingredients: 454 grams fresh asparagus spears, cut into thirds; 2 Tbsps cornstarch; 79 milliliters honey; 59 milliliters Dijon-style mustard; 1 teaspoons pepper; 454 grams pork tenderloin, excess fat and silver skinless; 1 teaspoons salt; 1 Reynolds® Oven Bag, Large Size; 1 Tbsp Worcestershire sauce

Honey Dijon Pork Tenderloin with Asparagus is a gluten free and dairy free main course. One portion of this dish contains approximately 27g of protein, 5g of fat, and a total of 274 calories. This recipe serves 4. A mixture of asparagus spears, pork tenderloin, pepper, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes about 16 minutes.

Instructions

Preheat oven to 400F.

Equipment you will use

Oven

Place Reynolds Oven Bag in 13x9x2-inch baking pan.

Equipment you will use

Baking Pan

Oven

Add corn starch, honey, mustard, Worcestershire sauce, salt and pepper to oven bag. Squeeze bag to mix ingredients.

Ingredients you will need

Worcestershire Sauce

Salt And Pepper

Corn Starch

Mustard

Honey

Equipment you will use

Oven

Slice pork tenderloin 1-inch thick.

Ingredients you will need

Pork Tenderloin

Place pork and asparagus in bag. Turn bag several times to coat pork and asparagus with sauce.

Ingredients you will need

Asparagus

Sauce

Pork

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.

Equipment you will use

Frying Pan

Bake 12 to 14 minutes or until pork reads 145F on thermometer.

Ingredients you will need

Pork

Equipment you will use

Kitchen Thermometer

Oven

Let stand 5 minutes. Carefully cut bag open and serve.

Garnish if desired.

Equipment

Ingredients

Servings:

454grams

fresh asparagus spears, cut into thirds 2Tbsps

cornstarch 79milliliters

honey 59milliliters

Dijon-style mustard 1teaspoons

pepper 454grams

pork tenderloin, excess fat and silver skinless 1teaspoons

salt 1

Reynolds® Oven Bag, Large Size 1Tbsp

Worcestershire sauce

Recommended wine: Malbec, Pinot Noir, Sangiovese

Malbec, Pinot Noir, and Sangiovese are my top picks for Pork Tenderloin. 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. The La Celian Elite Malbec with a 4.8 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.