RoastAmerican
Pork tenderloin, asparagus, petites
A lean roast that is done in the time the potatoes brown. Reverse or two-zone, pull 140°F, asparagus in the rest. Do not treat this like a shoulder.
Made it?
50 min · 20 min hands-on · pull 140°F · rest 8 min
Ingredients
3 lb on the fire · ~2.1 lb to the table · 4 plates at 8 oz
- pork tenderloins, silver skin peeled2 (3 lb)
- kosher salt2 tsp
- black pepper1 tsp
- fennel seed or thyme1 tsp
- petite potatoes, halved1.5 lb
- asparagus1 lb
- oil2 tbsp
- lemon1
Method
- 1
Peel the silver skin. Salt the tenderloins. Toss petites with oil and salt, 425°F cut-side down.
- 2
After 15 minutes, add the tenderloins to the pan or a two-zone grill. Roast or indirect until 138–140°F, 15–20 minutes more.
- 3
Rest 8 minutes. Asparagus on the hot pan or grate 3 minutes. Lemon.
- 4
Slice the pork on a bias, ½-inch. Potatoes, then pork, then asparagus. A mustard at the table if you want acid.
If you don’t have it
- Tenderloin → A thick pork loin roast, 3 lb. Longer, same pull temp. Not the same as chops.
- Petites → Fingerlings. Same 425°F, cut-side down.
- Asparagus → Broccolini or green beans. Rest window. High heat, short time.
Same cook, different day
Mustard crust
You want a bark on a lean roast. Dijon and pepper after the salt. Same 140°F pull.
Two-zone grill
The oven is full. Petites in a skillet on the grate. Tenderloin indirect, then a 30-second kiss over the coals.
On the plate
With this, try
- With this dish, try making vinegar slaw.
Anytime. Better after an hour in the fridge. Cabbage, carrot, cider vinegar, a pinch of sugar, salt, pepper. No mayo if the meat is already rich.
20 min
- With this dish, try making roasted fingerlings.
Same oven as a chicken or a lamb rack. Halved lengthwise, oil, salt, 425°F cut-side down.
35 min
- With this dish, try making buttered new potatoes.
While a fillet or chops finish. New potatoes, salted water, drain, butter, herbs. Leave the skins.
25 min