Ingredients

• 1 teaspoon fresh thyme
• 1 orange, for zest/juice
• 1 pork tenderloin (about 1 lb)
• Large zip-top bag
• ¼ cup garlic vinaigrette
• ⅛ teaspoon pepper
• 3 tablespoons unsalted butter
• ¼ teaspoon minced garlic
• 1 tablespoon all-purpose flour
• ⅓ cup sliced fresh green onions
• ⅔ cup reduced-sodium chicken broth

Steps

1. Chop thyme finely. Zest orange (1 teaspoon), then juice (⅓ cup). Cut pork into ¾-inch-thick slices and place in zip-top bag (wash hands). Add thyme, orange zest, vinaigrette, and pepper to bag; seal and let stand 10 minutes (or chill overnight) to marinate.
2. Preheat large sauté pan on medium-high 2–3 minutes. Place butter in pan, then add pork (discard marinade); cover and cook 3–4 minutes on each side until pork is 145°F; remove pork from pan.
3. Reduce heat to medium, then add garlic to pan and cook 1 minute. Stir in flour; cook and stir 1–2 minutes until mixture begins to brown. Add green onions to pan; cook 1 minute. Whisk in broth and orange juice; cook 3–4 minutes, whisking continuously, until sauce thickens.
4. Return pork to pan, flipping to coat with sauce; remove from heat and serve.

Ingredients

• 1 lb fresh asparagus spears
• 2 tablespoons extra-virgin olive oil
• ½ teaspoon kosher salt
• ¼ teaspoon pepper
• ¼ teaspoon ground red pepper

Steps

1. Remove and discard tough root ends from asparagus, then cut spears into 2-inch pieces.
2. Preheat large sauté pan on medium-high 2–3 minutes. Combine oil, salt, pepper, and red pepper in medium bowl; add asparagus and toss to coat.
3. Add bowl contents to pan; cook and stir 4–5 minutes until asparagus is desired tenderness. Serve.