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Honey Dijon Pork Tenderloin with Asparagus

4/13/2016, 11:17 a.m.
SERVINGS: 4 Ingredients 1 Reynolds® Oven Bag, Large Size 2 tablespoons cornstarch 1/3 cup honey ¼ cup Dijon-style mustard 1 ...

SERVINGS: 4

Ingredients

1 Reynolds® Oven Bag, Large Size

2 tablespoons cornstarch

1/3 cup honey

¼ cup Dijon-style mustard

1 tablespoon Worcestershire sauce

½ teaspoon salt

½ teaspoon pepper

1 (1 lb.) pork tenderloin, excess fat and silver skin removed*

1 lb. fresh asparagus spears, cut into thirds

1/3 cup chopped toasted pecans (optional)

Directions

1 Preheat oven to 400ºF. Place Reynolds® Oven Bag in 13x9x2-inch baking pan.

2 Add corn starch, honey, mustard, Worcestershire sauce, salt and pepper to oven bag. Squeeze bag to mix ingredients.

3 Slice pork tenderloin 1-inch thick. Place pork and asparagus in bag. Turn bag several times to coat pork and asparagus with sauce. Place ingredients in an even layer.

4 Close bag with nylon tie. Cut six 1/2-inch slits in top. Tuck ends of bag in pan.

5 Bake 12 to 14 minutes or until pork reads 145ºF on thermometer. Let stand 5 minutes. Carefully cut bag open and serve. Garnish if desired.