Spring Asparagus and Pork Tenderloin Skillet

• 1/4 cup KRAFT Classic Balsamic Vinaigrette Dressing made with Extra Virgin Olive Oil, divided
• 1 pork tenderloin (1 lb.), cut into 1/4-inch-thick slices Safeway 1 lb For $3.99 thru 02/09
• 1 tsp. oil
• 1 tsp. cornstarch
• 3/4 cup fat-free reduced-sodium chicken broth, divided
• 1 lb. fresh asparagus spears, trimmed, cut diagonally into 2-inch lengths
• 1/4 tsp. pepper
• 1 green onion, thinly sliced
• 3 cups hot cooked long-grain brown rice

1. Pour 3 Tbsp.
2. dressing over meat in shallow dish; turn to evenly coat meat.
3. Refrigerate 15 min.
4. Heat oil in large skillet on medium-high heat.
5. Add half the meat; cook 2 min.
6. on each side or until evenly browned on both sides.
7. Transfer to plate.
8. Repeat with remaining meat.
9. Carefully wipe skillet clean with paper towels.
10. Mix cornstarch and 1/4 cup broth until blended; set aside.
11. Add remaining broth, dressing and asparagus to skillet; cook and stir on high heat 2 to 4 min.
12. or until asparagus is crisp-tender.
13. Stir in cornstarch mixture; cook 2 min.
14. or until sauce is clear and thickened, stirring constantly.
15. Return meat to skillet; sprinkle with pepper.
16. Cook 2 min.
17. or until heated through; top with onions.
18. Serve with rice.

kraft classic balsamic vinaigrette dressing, pork tenderloin, oil, cornstarch, chicken broth, fresh asparagus spears, pepper, green onion, hot cooked

Taken from www.kraftrecipes.com/recipes/spring-asparagus-pork-tenderloin-skillet-168237.aspx (may not work)