Herb-Rubbed Pork Tenderloin with Potatoes and Lemony Asparagus

May was an incredibly busy month. And I'm not sure what even transpired over the course of the month, but I know it was busy. However, due to its frantic pace, I didn't spend much time tackling new recipes, but rather I made a lot of old standbys. We got a fantastic deal on a couple of beautiful pork tenderloins, and I wanted to introduce pork into C's's diet, so I was able to take on two new recipes at once. This dish was incredibly easy to prepare. I changed only a couple of things, but the main thing I altered from the original was the cook time. I'm a real stickler when it comes to fully cooked pork (one too many articles on trichinosis?), so I wanted to make sure that the internal temperature was just right. Other than that, this recipe was a winner. If you are thinking of making the accompanying Minced Pork and Pear recipe for a baby, cut off a 1/3 lb. piece off of the end of the tenderloin before you start this process. 

You need: 

1 1/2 pounds new potatoes, quartered
3 tablespoons olive oil
 salt and  pepper
1 pork tenderloin (about 1 1/4 pounds)
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons fresh thyme leaves
1 bunch asparagus (about 1 pound), trimmed
 1 lemon, sliced

Heat oven to 450° F. On a rimmed baking sheet, toss the potatoes with 1 tablespoon of the oil and ¼ teaspoon each salt and pepper. Roast, tossing once, until tender and browned, about 30 minutes. Meanwhile, rub the pork with the parsley, thyme, and ¼ teaspoon each salt and pepper. After the potatoes have cooked for 15 minutes, heat 1 tablespoon of the remaining oil in a large ovenproof heavy-bottomed pan over medium-high heat. Brown the pork until crispy on each side, about 10 minutes. Add the asparagus and lemon to the pan and drizzle with the remaining tablespoon of oil. Transfer the pan  to oven and cook until the pork is cooked through (175 degrees), for about 20 additional minutes. Let the pork rest for 5-10 minutes before slicing. Serve with the potatoes, asparagus, and lemon.

Inspired from Real Simple Magazine

Baby's Minced Pork and Pear

C has become an increasingly more adventurous eater. And he loves meat dishes. I've wanted to try this with him for a while, so it worked out perfectly when we had a little pork tenderloin that we could steal from the end of our dinner preparation to make this for him. As a side note, if you're in a hurry or short on fresh pears, you can always mix a pouch of baby food (apples, pears, or apricots) into the pork puree for a similar consistency!

You need:

1/2 c. baby stock or low-sodium broth
1/3 lb. pork cutlets, tenderloin, or boneless chops (fat removed and cut into 1/2 in. cubes)
1/2 pear, peeled and chopped
1/8 tsp. nutmeg

In a small saucepan, bring the stock to a simmer. Add the pork and simmer for 10-15 minutes, or until pork is cooked through and no longer pink. Meanwhile, in a small bowl, mix the pear with the nutmeg. When the pork is finished cooking, remove with a slotted spoon (reserving the stock in the pan), and set aside. Add the pear to the stock in the pan, cover, and simmer for about 5-7 minutes, or until tender. Remove with slotted spoon (reserving the stock in the pan), and set aside. Transfer the pork to a food processor and process to a consistency your baby can handle. Add reserved cooking liquid if needed. Mash the pear. Mix the pear with the pork. Add additional cooking liquid to adjust for moistness, if needed.

Store in the fridge for up to three days or in the freezer for up to a month.

Inspired from Cooking for Baby by Lisa Barnes.