Prep Time: 10 minutes | Total Time: 45 minutes | Yield: 4-6

Ingredients:

• 1 1/2 lbs new potatoes, quartered
• 3 TBS olive oil
• salt and pepper
• 1 pork tenderloin (about 1 1/4 lbs)
• 1/4 cup chopped fresh Italian (flat-leaf) parsley
• 2 TBSP fresh thyme leaves (only the leaves, not the stems)
• 1 bunch asparagus, ends snapped off
• 1 lemon, sliced

Directions:

1. Preheat oven to 425 F.
2. Trim tenderloins of any silver skin.  Pat dry with paper towels.
3. Rub all over with parsley, thyme, and 1/4 tsp salt and pepper.
4. Put potatoes in oven and let cook for 10 minutes. Shake them and put them in another 10 minutes.
5. Heat 1 TBSP oil in large ovenproof skillet over medium-high heat. Add pork and cook, turning occasionally, until browned, about 8-10 minutes.
6. Add asparagus and lemon and drizzle with another 1 TBSP oil.
7. Move pan with potatoes one level down in oven. Transfer skillet to oven and cook until pork is cooked through, about 10-12 minutes.
8. Let pork rest 5 minutes before slicing.
9. Serve with potatoes, asparagus and lemon.

Notes: This was good and made good leftovers.

Recipe Origin:  Real Simple– I added some time to the potatoes because mine weren’t crispy with their timing.