Name: Pork Tenderloin with Mustard Sauce, Roasted Asparagus, and Lemon-Herb Quinoa
Prep time: 35 min
Total time: 35 min
Yield: 2 servings
Ingredients: 14 oz pork tenderloin (trimmed); 1 tbsp olive oil; 1/2 tsp kosher salt; 1/2 tsp freshly ground black pepper; 2 tbsp Dijon mustard; 2 tbsp Greek yogurt (nonfat or low-fat); 1 tbsp lemon juice; 1 tsp honey; 1 lb fresh asparagus (trimmed); 1/2 cup quinoa (uncooked); 1 cup low-sodium chicken broth; 1 tbsp fresh parsley (chopped); Lemon zest, from 1/2 lemon

Pork Tenderloin with Mustard Sauce, Roasted Asparagus, and Lemon-Herb Quinoa

miradu

This dish showcases juicy pork tenderloin paired with a zesty, creamy mustard sauce balanced by tangy lemon and honey—a nod to the importance of balancing salt, fat, acid, and heat. The pork is seasoned early for maximum flavor and roasted to tender perfection. Roasted asparagus adds vibrant color and crunch, while lemon-herb quinoa offers a fluffy, protein-rich base that keeps the meal light but satisfying. Each element brings its own texture and brightness, making this a visually appealing, high-protein dinner perfect for a sunny California evening.

Ingredients

Instructions

Preheat oven to 425°F (218°C). Pat pork tenderloin dry and season all sides with salt and pepper. Let rest for 15 minutes to season early.
Heat olive oil in a large oven-safe skillet over medium-high heat. Sear pork on all sides until browned (about 2-3 minutes per side).
Transfer skillet with pork to oven and roast for 13-15 minutes, or until internal temperature reaches 145°F (63°C). Remove pork and let rest 5 minutes before slicing.
While pork roasts, toss asparagus with 1 tsp olive oil, salt, and pepper. Spread on a baking sheet and roast in oven for the last 10 minutes of pork cook time, until tender and crisp.
Meanwhile, rinse quinoa well. In a saucepan, combine quinoa and chicken broth. Bring to a boil, then cover, reduce heat to low, and simmer 15 minutes. Turn off heat and let sit for 5 minutes, then fluff with a fork. Mix in parsley and lemon zest.
Whisk together Dijon mustard, Greek yogurt, lemon juice, and honey in a small bowl. Taste and adjust salt, pepper, or lemon as needed. Warm gently if desired.
Slice pork and serve with mustard sauce drizzled on top, alongside roasted asparagus and lemon-herb quinoa.