Pork Tenderloin with Creamy Dill Sauce and Roast Asparagus and Tomatoes
This is a quick and easy one pan meal. Juicy pork tenderloin is rubbed with paprika and topped with a creamy dill sauce. Bright pops from the tomatoes and sweet roast asparagus make a nice side that roast along with the pork.
pickle juice or wateras needed to thin the sauce to a drizzle consistency
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Instructions
Preheat the oven to 450ºF, line a rimmed baking sheet with foil, and grease it with a bit of olive oil. Set aside.
Season the pork tenderloin with salt and pepper, rub with the tablespoon of olive oil then sprinkle with paprika and coriander. Place the pork on the baking sheet.
Toss the tomatoes and asparagus with a generous pinch of salt and 1 tablespoon of avocado oil. Spread the vegetables around the pork and roast for 20-25 minutes, or until the pork registers 145ºF.
Rest the pork at least 5 minutes before serving. If the vegetables are not yet caramelized, return to the oven and cook another 5-10 minutes.
While the pork is cooking, prepare the sauce. Stir together all the sauce ingredients, taste and adjust seasoning with salt and vinegar, as needed.
Notes
If making this dairy-free, warm the Kite Hill cream cheese with a bit of chicken broth, water, or pickle juice to thin to a sauce consistency.Nutrition for Pork and dill sauce alone: Calories: 329 cal, Carbs: 1g, Fiber: 1g, Fat: 14g, Protein: 48g