Ingredients
1
Reynolds® Oven Bag, Large Size
2
tablespoons cornstarch
1/3
cup honey
1/4
cup Dijon-style mustard
1
tablespoon Worcestershire sauce
1/2
teaspoon salt
1/2
teaspoon pepper
1
(1 lb.) pork tenderloin, excess fat and silver skin removed*
1
lb. fresh asparagus spears, cut into thirds
1/3
cup chopped toasted pecans (optional)
Preparation
Preheat oven to 400°F. Place Reynolds® Oven Bag in 13x9x2-inch baking pan.
Add corn starch, honey, mustard, Worcestershire sauce, salt and pepper to oven bag. Squeeze bag to mix ingredients.
Slice pork tenderloin 1-inch thick. Place pork and asparagus in bag. Turn bag several times to coat pork and asparagus with sauce. Place ingredients in an even layer.
Close bag with nylon tie. Cut six 1/2-inch slits in top. Tuck ends of bag in pan.
Bake 12 to 14 minutes or until pork reads 145°F on thermometer. Let stand 5 minutes. Carefully cut bag open and serve. Garnish if desired.
