Honey Dijon Pork Tenderloin with Asparagus

 

1

Reynolds® Oven Bag, Large Size

2

tablespoons cornstarch

1/3

cup honey

1/4

cup Dijon-style mustard

1

tablespoon Worcestershire sauce

1/2

teaspoon salt

1/2

teaspoon pepper

1

(1 lb.) pork tenderloin, excess fat and silver skin removed*

1

lb. fresh asparagus spears, cut into thirds

1/3

cup chopped toasted pecans (optional)

• 1 Preheat oven to 400ºF. Place Reynolds® Oven Bag in 13x9x2-inch baking pan.
• 2 Add corn starch, honey, mustard, Worcestershire sauce, salt and pepper to oven bag. Squeeze bag to mix ingredients.
• 3 Slice pork tenderloin 1-inch thick. Place pork and asparagus in bag. Turn bag several times to coat pork and asparagus with sauce. Place ingredients in an even layer.
• 4 Close bag with nylon tie. Cut six 1/2-inch slits in top. Tuck ends of bag in pan.
• 5 Bake 12 to 14 minutes or until pork reads 145ºF on thermometer. Let stand 5 minutes. Carefully cut bag open and serve. Garnish if desired.