Spring Asparagus and Pork Tenderloin Skillet

1. 1

   Pour 3 Tbsp.

2. 2

   dressing over meat in shallow dish; turn to evenly coat meat.

3. 3

   Refrigerate 15 min.

4. 4

   Heat oil in large skillet on medium-high heat.

5. 5

   Add half the meat; cook 2 min.

6. 6

   on each side or until evenly browned on both sides.

7. 7

   Transfer to plate.

8. 8

   Repeat with remaining meat.

9. 9

   Carefully wipe skillet clean with paper towels.

10. 10

    Mix corn starch and 1/4 cup broth until blended; set aside.

11. 11

    Add remaining broth, dressing and asparagus to skillet; cook and stir on high heat 2 to 4 min.

12. 12

    or until asparagus is crisp-tender.

13. 13

    Stir in corn starch mixture; cook 2 min.

14. 14

    or until sauce is clear and thickened, stirring constantly.

15. 15

    Return meat to skillet; sprinkle with pepper.

16. 16

    Cook 2 min.

17. 17

    or until heated through; top with onions.

18. 18

    Serve with rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.