Herb-Crusted Pork Tenderloin with Red Potatoes and Roasted Asparagus

Bet they'll ask you to make THIS one again!!
(serves 4)

For the Tenderloin:
Pork tenderloin, trimmed
1/4 cup fresh bread crumbs
2 t. chopped lemon* thyme or regular thyme
1 t. Johnny's Garlic Seasoning* or garlic powder
1 t. smoked paprika
1/4 t. Kosher salt
1 T. Dijon mustard

For the potatoes:
1 lb. small red new potatoes
1 thinly sliced shallot
1 T. EVOO
1/4 Kosher salt
1/4 t. freshly* ground black pepper

For the asparagus:
1 lb. trimmed pencil thin* asparagus
2 T. EVOO
Pinch of Kosher salt

Preheat oven to 400. In a small bowl, combine the breadcrumbs, thyme, garlic, paprika, and salt. Brush the tenderloin with the Dijon, and pat the breadcrumb mixture evenly on all the surfaces. Place the tenderloin on a baking sheet. In another bowl, toss the potatoes, shallot, oil, S&P. Place on a separate baking sheet. In yet another bowl, toss the asparagus with the oil and the pinch of salt. Roast pork and potatoes for 25 mins. or until pork registers 145. After 15 mins. of baking time, move the potatoes to one side of the baking sheet. Add asparagus to the other side and continue roasting until potatoes are fork tender. Let pork rest for 5 mins. before slicing, and serve with the potatoes and asparagus.

"To be spiritually fit, feed on God's word and exercise your faith."

Love,

MM