This recipe from the May 2014 issue of Canadian Living would be great for a casual spring dinner party. Pork tenderloin and asparagus are roasted, served over rice, topped with a warm sauce of ginger, garlic, chicken broth, orange juice and mustard, and garnished with almonds and parsley. It’s healthy, tasty and looks nice too. One note: if your asparagus is thin, it may be done before the pork is cooked. Either remove it and keep it warm, or add it to the pork after the meat is partially cooked.
Avoiding Additives and Preservatives
Check the label on the almonds to make sure no preservatives have been added. Use fresh lemon juice and orange juice and an all-natural chicken stock, such as Imagine brand. Many Dijon mustards contain sulfites; I use President’s Choice Old-Fashioned Dijon, which is additive free. For more recipes using all-natural ingredients, visit www.eyeforarecipe.ca.
- ¼ cup (60 ml) natural almonds, chopped
- 2 tbsp (30 ml) chopped fresh parsley
- 2 tsp (10 ml) lemon juice
- 400 g pork tenderloin, trimmed if necessary
- ¼ tsp (1 ml) each salt and pepper
- 1 tbsp (15 ml) olive oil
- 2 bunches (each 450 g) asparagus, trimmed
- 1 tbsp (15 ml) grated fresh ginger
- 2 cloves garlic, minced
- ¾ cup (175 ml) sodium-reduced chicken broth
- ½ cup (125 ml) orange juice
- 1 tsp (5 ml) Dijon mustard
- ½ tsp (2 ml) grated orange zest
- ¾ cup (175 ml) basmati rice
- 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 ½ 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. Serves 4.
From the May 2014 issue of Canadian Living