Thursday, June 9, 2011

Teriyaki Pork Loin with Roasted Asparagus Pasta

This is a tasty one. The hubby said 'thank you' like 4 times afterwards. :-)

1 ½ lb pork tenderloin
Teriyaki sauce

About 10 sprigs of asparagus cut in 1” pieces
EVOO for drizzling
Salt and pepper

½ lb bowtie pasta
1/3 cup EVOO
1 tsp Dijon mustard
1 large garlic clove, minced
Zest and juice of ½ lemon
1 Tbsp minced chives
A few dashes of crushed red pepper flakes
Salt and pepper

½ cup of feta cheese or 4 oz of crumbled goat cheese

Marinate pork tenderloin in teriyaki sauce over night, or buy pre-marinated pork at the store.

Over medium heat, grill pork for about 30 minutes, turning occasionally. Let rest for 5 minutes before slicing.

In a medium pot, boil salted water and cook pasta for 7-9 minutes; drain and set aside to cool.

Preheat oven to 425 degrees. Place asparagus on a baking sheet and drizzle with EVOO. Sprinkle with salt and pepper. Roast for 10-12 minutes, until tender. Remove and set aside to cool.

In a small mixing bowl, combine EVOO, mustard, garlic, lemon zest & juice, chives, pepper flakes and S&P; whisk together. Toss dressing with pasta salad. Transfer to a large bowl and mix in cheese and asparagus.

Plate sliced pork with pasta salad. Drizzle juice from meat over pork.

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