Holidays and traditions are synonymous. For our family, our meats follow the holiday we are celebrating, so there’s turkey for Thanksgiving, beef for Christmas, and pork for Easter. Usually we do a spiraled ham, but this recipe looks so delicious, we may have to change it up this year, just keep the basic ‘pork’ for traditions sake. Whatever your choice of meal, enjoy more time around the table with family, friends .. enjoy the wonderful springtime feel that Easter brings, and most importantly celebrate the Risen Lord Jesus Christ. Happy Easter Eating to you and yours!
Rosemary and parsley flavor this heart-healthy meal of roasted pork tenderloin and crisp spring vegetables.
- 1/2 cup(s) packed fresh flat-leaf parsley leaves
- 1 tablespoon(s) finely chopped fresh rosemary
- 1 (12-ounce) pork tenderloin
- 2 large carrots
- 1 pound(s) asparagus, ends trimmed
- 1 tablespoon(s) extra virgin olive oil
- 1 teaspoon(s) extra virgin olive oil, for pork
- 1 bunch(es) radishes, trimmed and cut into thin wedges
- 1 green onion, thinly sliced
- 1 package(s) (5-ounce) baby greens and herbs mix
- 1/4 cup(s) balsamic vinegar
- Preheat oven to 400 degrees F. Heat large saucepot of water to boiling on high.
- Finely chop one-third of parsley. Rub chopped parsley and rosemary all over tenderloin and let stand while oven heats.
- Fill large bowl with ice and water. Add carrots to boiling water. Cook 5 minutes. With tongs, transfer to ice water. When cool, remove with tongs to cutting board. Add asparagus to boiling water. Cook 3 minutes or until bright green and crisp-tender. Transfer to ice water. When cool, drain well.
- Sprinkle 1/8 teaspoon each salt and freshly ground black pepper all over pork. In 12-inch ovenproof skillet, heat 1 teaspoon oil on medium-high. Add pork; cook 6 to 8 minutes or until evenly browned, turning. Transfer to oven. Roast 8 to 10 minutes or until meat thermometer inserted in thickest part of pork registers 155 degrees F; let rest 5 minutes.
- While pork cooks, cut carrots into 2-inch-long matchsticks. Cut asparagus into 2-inch-long pieces. In large bowl, toss carrots, asparagus, radishes, green onion, baby greens, and remaining parsley with 1/8 teaspoon each salt and freshly ground black pepper as well as remaining tablespoon oil. Add balsamic vinegar; toss to combine. Divide salad among serving plates.
- Slice pork; arrange on top of salads.