Servings: 6 servings
Calories: 409kcal
Ingredients
Pork and Veggies
- 2 (1 lb) pork tenderloins My tenderloins are two to a package, each tenderloin is approximately 1 lb.
- 1 bunch asparagus spears, woody ends removed
- 2 cups cherry tomatoes
- 2 tablespoon extra virgin olive oil
- 2-3 tablespoon all-purpose seasoning
Chive Chimichurri
- ½ cup fresh, flat-leaf parsley, chopped
- ½ cup fresh chives, chopped
- ½ cup extra virgin olive oil
- 1 med shallot, minced
- 3-4 cloves garlic, grated
- 2 tablespoon red wine vinegar
- juice of 1 lemon
- 1 tablespoon dried oregano
- 1 tsp kosher salt
- ½ teaspoon fresh ground pepper
Instructions
Pork and Veggies
- Season the pork tenderloin, asparagus, and tomatoes with the all-purpose seasoning and extra-virgin olive oil. Place onto a parchment paper lined sheet pan and into a preheated 400° oven. Roast until pork reaches an internal temp of 140° - approximately 20-25 minutes.
- Once the pork comes to temp, remove from oven and let rest 5 minutes before carving.
Chimichurri
- While the pork, asparagus, and tomatoes roast, make your chimichurri sauce.
- Combine ingredients for chimichurri together in a mixing bowl and set aside.
Plating
- Slice the pork tenderloin and serve with the roasted asparagus and tomatoes.
- Drizzle with a healthy amount of the chimichurri.
- Enjoy!
Notes
If you like your asparagus less done, you can add it about halfway through cooking around the 10 minute mark.
Nutrition
Serving: 1serving | Calories: 409kcal | Carbohydrates: 6g | Protein: 33g | Fat: 28g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Trans Fat: 0.1g | Cholesterol: 98mg | Sodium: 474mg | Potassium: 870mg | Fiber: 2g | Sugar: 3g | Vitamin A: 828IU | Vitamin C: 16mg | Calcium: 47mg | Iron: 4mg
Tried this recipe?Let us know how it was!