One pot no problem. Make this delicious recipe for Spiced Pork Tenderloin with Roasted Potatoes and Asparagus!
I’ve been in a dinner rut lately. Yes, even food bloggers get dinner ruts. I can’t even tell you how many times I’ve just wanted to call for takeout over the past month. But I haven’t. I’ve dug deep and made dinner night after night. I’ve been turning to my magazines and cookbooks lately for inspiration. This recipe for One Pot Spiced Pork Tenderloin with Roasted Potatoes and Asparagus is adapted from the July issue of Cooking Light. You know that I love the concept of a one pot dinner.
I added a half pound more potatoes to the dish, upped the spices on the pork tenderloin, and added in fresh asparagus. Because I didn’t want to have to cook the vegetable on the side. But I’ll admit that I also added steamed green beans to the meal as well. I loved that they cooked the potatoes and pork tenderloin in bacon fat. I always save my bacon fat and love to cook with it to add an extra layer of flavor to meals.
And because I have an abundance of fresh herbs I added lots of fresh herbs to the One Pot Spiced Pork Tenderloin with Roasted Potatoes and Asparagus. We loved this meal. It was exactly what I needed to get out of the dinner time rut I’ve been feeling lately. Best of all this one pot meal only needs to cook for 30 minutes! The potatoes were perfectly cooked as well as the pork tenderloin. The asparagus wasn’t soggy at all. I laid the bite-size pieces on top of the potatoes before cooking in the oven. The asparagus was just tender enough to our liking!
If your in a dinner-time rut like me or are still looking for a dinner to make dad this father’s day you should give this recipe for One Pot Spiced Pork Tenderloin with Roasted Potatoes and Asparagus a try!
One Pot Spiced Pork Tenderloin with Roasted Potatoes and Asparagus
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika
- 1 tablespoon brown sugar
- dash of cayenne pepper
- 1 pork tenderloin
- 3 center-cut bacon sliced
- 1 1/2 lbs. quartered new potatoes
- 6 green onions cut into 2-inch pieces
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dill
- 16 asparagus spears cut into 2-inch pieces
- 1 tablespoon fresh flat-leaf parsley
- Preheat the oven to 375 degrees Fahrenheit.
- Combine the salt, black pepper, paprika, brown sugar and cayenne pepper in a bowl. Rinse and pat dry the pork tenderloin. Spread the seasoning on both sides and set to the side.
- Heat a large cast-iron pot over medium-high heat. Cook the bacon for 4 minutes or until crisp (but not burnt). Remove the bacon from the pan and set to the side.
- Add the potatoes and green onions to the bacon fat and cook for 5 minutes until lightly browned (turning once with lid on). Before removing the potatoes from the pan sprinkle with garlic powder and dill. Mix well and then remove the potatoes from the pan.
- Place the pork in the pan and cook for 3 minutes. Turn the pork and add the potatoes, green onions, and asparagus. Place the lid on the cast-iron pot and place in the oven for 20 minutes. The pork should read at least 145 degrees Fahrenheit. Remove the pork from the pan, let it rest 5 minutes then cut diagonal. Sprinkle bacon and parsley on top of potatoes and asparagus. Divide among 4 plates and enjoy.