Roasted Pork Tenderloin with Strawberry Balsamic, Asparagus & Gold Potatoes
A bright, Pacific Northwest-friendly spring dinner: juicy roasted pork tenderloin with sweet-tart balsamic strawberries, crisp asparagus, and buttery gold potatoes. It feels special but cooks fast on a weeknight.
Back to full listIngredients
- Kroger Fresh Natural Pork Tenderloin 1 lb $3.49/lb sale
- Green Asparagus 1 lb $1.99/lb sale
- Yukon Gold Potatoes 1 lb $1.29/lb
- Fresh Strawberries 1 lb $3.33 sale
- Jumbo White Onion 1/2 lb $0.99/lb
- Pompeii Lemon Juice 1 tablespoon $2.50 sale
- Simple Truth Organic Rosemary 1/2 package or 1 tablespoon chopped $2.49
- Oil, salt, pepper, and 1 tablespoon balsamic or vinegar from pantry as needed pantry
Instructions
- Prep the oven to 425°F. Wash and halve 1 pound Yukon Gold potatoes ($1.29/lb), trim 1 pound asparagus ($1.99/lb sale), hull and halve 8 ounces strawberries from the 1 pound package ($3.33 sale), thinly slice 1/2 pound jumbo white onion ($0.99/lb), and finely chop about 1 tablespoon rosemary from the 0.5 ounce pack ($2.49).
- Toss the 1 pound halved Yukon Gold potatoes with 1 tablespoon oil, half the chopped rosemary, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread on a sheet pan and roast for 15 minutes.
- Pat dry the 1 pound pork tenderloin ($3.49/lb sale). Rub it with 1 teaspoon oil, the remaining chopped rosemary, 1/2 teaspoon salt, and 1/4 teaspoon pepper. After the potatoes have roasted 15 minutes, move them to one side of the pan and add the pork to the center.
- Toss the 1 pound trimmed asparagus with 1 teaspoon oil and a pinch of salt. Add it to the pan around the pork. Roast everything 18 to 22 minutes more, until the pork reaches 145°F and the asparagus is just tender.
- While the pork roasts, make the quick strawberry-onion pan sauce. In a skillet over medium heat, cook the 1/2 pound sliced onion in 1 teaspoon oil for 5 minutes until softened. Add 8 ounces halved strawberries, 1 tablespoon lemon juice from the bottle ($2.50 sale), 1 tablespoon balsamic or other vinegar, a pinch of salt, and 2 tablespoons water. Simmer 4 to 6 minutes until jammy but still bright.
- Rest the roasted 1 pound pork tenderloin for 5 minutes, then slice. Serve with the roasted 1 pound potatoes, the 1 pound asparagus, and spoon the warm strawberry-onion sauce over the pork.
- Pour Pinot Noir or a dry Rosé if serving wine.
Cook time: 40 minutes
Estimated cost: $13-17
Health notes: About 650-750 calories per serving. High in protein, with fiber and potassium from potatoes and asparagus. March asparagus is a strong seasonal pick in Washington, and roasting keeps added fat moderate.
Drink pairing: Pinot Noir is the best match here, with enough acidity for the strawberry-balsamic glaze and enough softness for pork. A dry Rosé also works beautifully, especially if you want something fresher and more spring-like.