Rating: 4 stars
52 Ratings
  • 5 star values: 23
  • 4 star values: 7
  • 3 star values: 13
  • 2 star values: 7
  • 1 star values: 2
Charlyne Mattox

Gallery

Credit: Jonny Valiant

Recipe Summary

hands-on:
35 mins
total:
40 mins
Yield:
Serves 4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 450° F. On a rimmed baking sheet, toss the potatoes with 1 tablespoon of the oil and ¼ teaspoon each salt and pepper. Roast, tossing once, until tender and browned, 20 to 24 minutes.

    Advertisement
  • Meanwhile, rub the pork with the parsley, thyme, and ¼ teaspoon each salt and pepper. After the potatoes have cooked for 10 minutes, heat 1 tablespoon of the remaining oil in a large ovenproof skillet over medium-high heat. Add the pork and cook, turning occasionally, until browned, 8 to 10 minutes.

  • Add the asparagus and lemon to the skillet and drizzle with the remaining tablespoon of oil. Transfer the skillet to oven and cook until the pork is cooked through, 10 to 12 minutes. Let the pork rest for 5 minutes before slicing. Serve with the potatoes, asparagus, and lemon.

Nutrition Facts

410 calories; fat 15g; saturated fat 3g; cholesterol 82mg; sodium 316mg; protein 34g; carbohydrates 34g; sugars 3g; fiber 5g; iron 5mg; calcium 56mg.
Advertisement