Pan Roasted Pork Tenderloin with Spring Asparagus Salad
Ingredients
- 1 pound asparagus , trimmed and sliced thin on bias
- 1 (15 ounce) can chickpeas , rinsed
- 1 cup pesto
- 3 tablespoons lemon juice
- 3 tablespoons extra-virgin olive oil , divided
- 4 teaspoons kosher salt , divided
- 1 1/2 teaspoons pepper
- 2 (1-pound) pork tenderloins , trimmed
- 1 teaspoon dry mustard
- 4 ounces feta cheese , crumbled (1 cup)
- 2 tablespoons chopped fresh chives
Instructions
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