It’s that thyme of year again. That’s right, the season of spices is upon us. In fact, aside from pulling those holiday decorations out from the attic, there’s no better way to celebrate the season than by filling the air with the scent of traditional spices we all love. With this recipe for pork tenderloin, you’ll prove to your neighbors that the holidays are the best time to use your grill.
Why You’ll Want to Try Pork Tenderloin With Thyme and Asparagus Recipe
If you’re seeking a dish that effortlessly combines tender protein with the verdant beauty of asparagus, this recipe beckons. The earthy charm of thyme weaves its magic, elevating each bite to a symphony of flavors. This dish isn’t just about taste—it’s about the satisfying process of preparation, the sizzling sounds of grilling, and the anticipation of the flavors melding harmoniously on your plate.
What’s the Ideal Thickness for Asparagus for Grilling?
To embark on this grilling adventure armed with the ideal asparagus, you’ll want to opt for stalks that boast a diameter of approximately 1/2 inch.
This delicate measurement isn’t arbitrary; it’s the sweet spot that guarantees a flawless grilling experience. As you lay these asparagus gems on the grill grates, their moderate thickness ensures they cook uniformly. The exterior crisps up wonderfully, delivering that sought-after smoky char, while the interior retains its delightful snap, embodying the essence of fresh, garden-grown produce.
So, next time you’re at the market or in your own garden, keep this nugget of knowledge in mind. Asparagus stalks that measure around 1/2 inch in diameter promise a grilling adventure that embodies the perfect medley of texture and flavor, capturing the very essence of culinary excellence.
Some Suitable Side Dishes To Accompany This Recipe
Begin with a green salad that bursts with freshness—crisp lettuce, juicy tomatoes, and perhaps a drizzle of zesty vinaigrette. The interplay of textures and flavors adds a refreshing note, making each bite a harmonious delight. Warm bread beckons, offering a touch of comfort with its golden crust and soft interior, a perfect canvas for savoring the tenderloin’s succulence.
Yet, let’s not halt our exploration there. Imagine the allure of roasted potatoes—each piece boasting a golden exterior and a creamy interior, a delectable contrast to the tenderloin’s richness. Or venture into the realm of quinoa, its delicate grains absorbing the dish’s flavors with a protein-rich embrace. And then there’s couscous, light and fluffy, a canvas for capturing every essence and nuance.
Pork Tenderloin With Thyme and Asparagus
- 2 pieces pork tenderloin
- 2 tablespoons fresh thyme
- 20 stalks asparagus
- 3 tablespoons grapeseed oil
- 1 lemon
- 2 tablespoons sugar
- Salt and pepper
Prepping the Pork Tenderloin:
- Remove tendons and excess fat from the pork tenderloin.
- Season generously with salt, pepper, and the aromatic thyme leaves.
- Wrap the seasoned tenderloin in plastic wrap and refrigerate for an hour to infuse flavors.
Preparing the Asparagus:
- Clean the asparagus thoroughly and trim the woody ends.
- Season the asparagus with a pinch of salt, a dash of pepper, and a sprinkle of sugar.
- Place the asparagus in a shallow dish, and drizzle with the juice of the lemon and the grapeseed oil, allowing the flavors to mingle.
Grilling the Perfection:
- Preheat the grill to medium-high heat.
- Grill the marinated pork tenderloin for 5 to 8 minutes on each side, until the internal temperature reaches 145°F.
- Remove the tenderloin from the grill and let it rest for 5 to 10 minutes, allowing the juices to redistribute.
Bringing the Asparagus to Life:
- While the tenderloin rests, place the asparagus on the grill.
- Grill the asparagus until they turn bright green and achieve a tender-crisp texture.
Bringing it All Together:
- Lay 5 stalks of grilled asparagus on each plate.
- Slice the rested pork tenderloin and place the succulent slices over the asparagus.
- Serve with a simple green salad and warm bread to complete the culinary journey.
- Use a meat thermometer to ensure the pork tenderloin reaches the recommended internal temperature of 145°F.
- Allow the pork tenderloin to rest after grilling to keep the juices locked in for a moist and flavorful result.
- For a delightful crunch, make sure not to overcook the asparagus during grilling.
Nutrition (Per Serving):
- Calories: 310 kcal
- Total Fat: 15g
- Saturated Fat: 2.5g
- Cholesterol: 75mg
- Sodium: 110mg
- Total Carbohydrates: 15g
- Dietary Fiber: 2g
- Sugars: 9g
- Protein: 30g
FAQs on Pork Tenderloin With Thyme and Asparagus Recipe
Can I use dried thyme instead of fresh?
While fresh thyme offers the best flavor, you can use dried thyme in a pinch. Use about half the amount as the recipe suggests.
What’s the purpose of marinating the pork tenderloin?
Marinating allows the flavors of the thyme to infuse the pork, enhancing its taste and tenderness
Can I substitute another oil for grapeseed oil?
Yes, you can use olive oil or another neutral cooking oil of your choice.
Can I marinate the pork tenderloin for longer than an hour?
While an hour is sufficient, you can marinate it for up to 24 hours for more intense flavor.
Do I need to peel the asparagus before grilling?
Peeling is not necessary; simply trim the tough ends for optimal texture.
What’s the purpose of adding sugar to the asparagus?
A touch of sugar helps balance the flavors of the asparagus and enhances caramelization during grilling.