1 pound asparagus, trimmed and cut into 1-inch pieces
1 pound baby gold potatoes, halved or quartered
Lemon wedges for garnish (optional)
Directions
Preheat oven to 400°. Line rimmed baking pan with aluminum foil; spray with cooking spray. In medium bowl, whisk garlic, lemon juice, oil, parsley, rosemary, thyme, lemon zest, salt and pepper; reserve ¼ cup plus 1 tablespoon garlic mixture in large bowl. Makes about ½ cup.
Place pork in center of prepared pan; rub remaining 3 tablespoons garlic mixture over pork. Add asparagus and potatoes to reserved garlic mixture; toss and spread on pan around pork. Roast pork and asparagus mixture 20 minutes or until internal temperature of pork reaches 135° and asparagus mixture is tender. Transfer pork to cutting board; tent with aluminum foil and let stand 10 minutes. (Internal temperature will rise to 145° upon standing.) Makes about 4 cups asparagus mixture.
Slice pork crosswise into about 12 (½-inch-thick) slices; serve with asparagus mixture garnished with lemon wedges, if desired.
