Dummy Post 12990

Lean yet flavourful, pork tenderloin is a great choice if you’re watching your calorie intake. Roasting the asparagus alongside the pork simplifies cooking and enhances this springtime vegetable.

Stir together almonds, parsley and lemon juice; set aside.

Sprinkle pork with half each of the salt and pepper. In nonstick skillet, heat half of the oil over medium-high heat; brown pork all over, about 6 minutes. Transfer pork and asparagus to foil-lined rimmed baking sheet. Sprinkle asparagus with remaining salt and pepper. Bake in 400 F (200 C) oven until just a hint of pink remains inside pork or instant-read thermometer inserted into thickest part reads 160°F (71°C), about 15 minutes. Transfer pork to cutting board; tent with foil. Let rest for 5 minutes before slicing.

Add remaining oil to skillet; heat over medium heat. Cook ginger and garlic, stirring, for 2 minutes. Stir in broth and orange juice; bring to boil. Stirring often, reduce sauce to 1/2 cup, 5 to 7 minutes.

Stir in mustard and orange zest. Cook rice according to package directions; serve with pork, asparagus and sauce. Sprinkle with almond mixture.

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