Herbed pork with Lemon Asparagus and Potatoes

May 10, 2018
Family Verdict:


  • 750g or or so new potatoes (about 15), halved, or quartered if large
  • 3 tablespoons olive oil
  • Sea salt and black pepper
  • 1 pork tenderloin about 600g
  • 2-3 tbsps chopped fresh flat-leaf parsley
  • 2 tablespoons fresh thyme leaves (or 2 tsp dried if you don't have fresh)
  • 1 bunch asparagus (about 500g), trimmed of woody stalks
  • 1 lemon, sliced - about 6 slices to the lemon

Heat oven to 220 C. 

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.

while those are in the oven, 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 frying pan 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. Toss to coat. Transfer the pan to oven and cook until the pork is cooked through, about 10 to 12 minutes. Let the pork rest for 5 minutes before slicing. Serve with the potatoes, asparagus, and lemon.


Second in the asparagus season, and this genuinely is a new one on me! I bought 2 bunches (about 500g each) at the weekend. Used the first for the pasta dish - which the Youngest didn't have because she was at Brownies (yes, I did feed her, don't worry...) but she spied the second bunch and asked for something with Asparagus. I had a pork tenderloin in the fridge, intending to make a stir-fry or some such but thought I could pair these two together.

Enter Mr Google - pork tenderloin and asparagus. A bit of filtering and I came across this recipe which seemed pretty easy and quick. And it is both of those things. Moreover the resulting dish is delicious. The asparagus still has bite and the cooking juices (I oured them over as I served it) were essentially a warm olive oil and lemon juice dressing which was delicious with the Asapargus. Definitely a keeper and one to do again.

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