Pan-Roasted Pork Tenderloin with Spring Asparagus Salad

Name: Pan-Roasted Pork Tenderloin with Spring Asparagus Salad
Ingredients: 1 pound, asparagus, trimmed and sliced thin on bias; 1 , (15 ounce) can chickpeas, rinsed; 1 cup, pesto; 3 tablespoons, lemon juice; 3 tablespoons, extra-virgin olive oil, divided; 4 teaspoons, kosher salt, divided; 1 1/2 teaspoons, pepper; 2 (1-pound), pork tenderloins, trimmed; 1 teaspoon, dry mustard; 4 ounces, feta cheese, crumbled (1 cup); 2 tablespoons, chopped fresh chives

Main Courses
Vegetables
Pork
Weeknight

Appears in Cook's Country April/May 2019

Fresh springtime flavors enliven this quick, easy pork tenderloin meal.

SERVES 4

TIME 30 minutes

Pan-Roasted Pork Tenderloin with Spring Asparagus Salad

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