Name: Grilled Pork Tenderloin and Asparagus With Mustard-Herb Sauce
Cook time: 35 minutes
Total time: 35 minutes
Yield: 4 servings
Ingredients: 2 tsp. fennel seeds; ¼ tsp. smoked paprika; 1½ tsp. Diamond Crystal kosher salt, divided; 2 pork tenderloins (about 2 lb.), silverskins trimmed; 1 garlic clove, finely grated; 5 Tbsp. extra-virgin olive oil; 2 Tbsp. sherry vinegar; 2 Tbsp. whole-grain Dijon mustard; ½ cup (packed) parsley leaves, finely chopped; Canola oil (for grill grate); 2 bunches asparagus, trimmed

A platter of two sliced grilled pork tenderloins with asparagus.

Photo by Joseph De Leo, Food Styling by Micah Marie Morton

Crushed fennel seeds add sweetness without sugar to this easy grilled pork tenderloin. To complete the meal, you’ll grill some asparagus alongside the pork—just make sure to position the asparagus perpendicular to the grill grate to avoid losing precious spears to the flames. Drizzled with a zesty mustard and parsley vinaigrette, this recipe makes a simple but festive group dinner, and is easily divided in half for dinner for two. The smoked paprika and fennel dry rub can be applied just 10 minutes before grilling or left overnight so it’s ready to throw on the grill at a moment’s notice.

This recipe has medically reviewed for type 2 diabetes by Vandana Sheth, RDN, CDCES, FAND; talk to your care provider about whether it’s right for you.