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Lemon-Thyme Encrusted Pork Tenderloin

Zest from 1 lemon, minced
2 tbsp fresh thyme, chopped
1 tbsp garlic powder (or garlic paste)
1/2 tbsp black pepper
1 1/2 tbsp salt
drizzle of oil
pork tenderloin

Preheat oven to 400. Mix the first 5 ingredients. Drizzle oil over pork and rub the seasoning mix into the tenderloin. Let rest for half an hour. Brown pork in a skillet over medium to medium-high heat. Insert a meat thermometer into thickest part of tenderloin and place in oven for about 10-15 minutes or until the thermometer reads 155-160 degrees, for medium-rare to medium. Remove from oven and wrap loosely in foil. Allow to rest for at least ten minutes then slice thinly and serve. Enjoy!

Recipe by Amanda Simpson
http://www.whatwereeating.com/

From post: Lemon Thyme Encrusted Pork Tenderloin with Roasted Vegetable Salad
http://www.whatwereeating.com/recipes/lemon-thyme-encrusted-pork-tenderloin-with-roasted-vegetable-salad-post-in-progress/

Roasted Vegetable Salad

Roasted Vegetable Salad

1 bunch asperagus, trimmed and cut in 1" pieces
3 red potatoes, cut in bite sized pieces
baby carrots, cut in half
olive oil
fresh thyme
salt and pepper

Lemon Thyme Vinegarette
juice from 1 lemon
1 tbsp fresh thyme, chopped
1 tbsp honey
1 tbsp dijon mustard
about 1/2 cup oil, i used canola
salt and pepper to taste

Preheat oven to 400 degrees. Toss potatoes and carrots with oil, thyme salt, and pepper. Roast on a baking sheet for 35 minutes. Toss asperagus with oil, thyme, salt, and pepper. Remove potatoes and carrots from oven and toss/flip the veggies to achieve caramelization on multiple sides. Add the seasoned asperagus to the baking sheet and roast for another 10 minutes. Make the vinegarette while the veggies finish roasting. Wisk together lemon juice, thyme, honey, and dijon. Slowly drizzle in the oil while continuously wisking to emulsify the vinegarette. Season with salt and pepper to taste. When the veggies are done, remove from the oven and toss with some of the vinegarette. Taste for seasoning and to see if it needs more vinegarette. Serve hot or chilled! If you are making this salad as a side dish with a meat, you can use the rest of the vinegarette as a sauce for the meat to tie all the flavors together. Enjoy!

Recipe by Amanda Simpson
http://www.whatwereeating.com/

From post: Lemon Thyme Encrusted Pork Tenderloin with Roasted Vegetable Salad
http://www.whatwereeating.com/recipes/lemon-thyme-encrusted-pork-tenderloin-with-roasted-vegetable-salad-post-in-progress/