Ingredients

1 lb asparagus
3.5 tbsp extra virgin olive oil, divided
1 tsp sea salt, divided
1/4 tsp black pepper, divided
1.5 lb boneless pork loin chop
1 tsp fennel seed
1/4 tsp smoked paprika
1/4 tsp ground mustard
2 tbsp red wine vinegar
2 tbsp dijon mustard
1/3 cup parsley, finely chopped

Directions

1. Preheat oven to 400 degrees.

2. Toss asparagus with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Roast for 10 - 20 minutes, depending on thickness. Asparagus will turn bright green when cooked and will be easily pierced with a fork.

3. In a small bowl, combine 1 tsp fennel, 1/4 tsp smoked paprika, 1/4 tsp mustard powder, 1/2 tsp salt, and 1/4 tsp black pepper.

4. Coat pork loin with 1/2 tbsp olive oil and then sprinkle with spice mixture. Bake for 20 - 30 minutes or until the internal temperature reaches 145 degrees.

5. While the asparagus and pork are cooking, mix together 2 tbsp olive oil, 2 tbsp red wine vinegar, 2 tbsp mustard, and 1/3 c parsley.

6. When ready, drizzle mustard herb sauce over pork and/or asparagus.

Notes

Substitutions
Not a fan of pork? Substitute chicken breasts or thighs.

Herbs
Fresh oregano or basil would work instead of or in addition to the parsley.

Nutrition

Calories: 344
Fat: 22g
Carbs: 4g
Protein: 30g
Fiber: 2g

Notable Vitamins and Minerals (≥10% RDA)
Potassium: 15%
Vitamin A: 22%
Vitamin C: 12%
Iron: 21%
Vitamin E: 10%
Vitamin K: 92%
Thiamine: 67%
Riboflavin: 31%
Niacin: 63%
Vitamin B6: 59%
Folate: 14%
Vitamin B12: 29%
Phosphorous: 27%
Magnesium: 12%
Zinc: 27%
Selenium: 87%