Herb Rubbed Pork With Potatoes and Lemony Asparagus

• 1 12 lbs new potatoes, halved
• 3 tablespoons olive oil
• kosher salt
• fresh ground black pepper
• 1 14 lbs pork tenderloin
• 14 cup fresh parsley, chopped
• 2 tablespoons fresh thyme leaves
• 1 lb asparagus, tough ends trimmed
• 1 lemon, sliced

1. Preheat oven to 450 degrees F; toss potatoes with 1 tablespoon oil, on a rimmed baking sheet, and season with salt and pepper.
2. Roast until tender, tossing once, about 20 to 25 minutes.
3. Meanwhile, rub the pork all over with the herbs and 1/4 teaspoon salt and 1/4 teaspoon pepper.
4. Once the potatoes have cooked 10 minutes, heat 1 tablespoon of oil in a large, oven-safe skillet over medium high heat; brown pork, on all sides, 8 to 10 minutes.
5. Add asparagus to the skillet, top with lemon slices, and drizzle with remaining tablespoon of oil; transfer to the oven and roast until pork is cooked through, 10 to 12 minutes.
6. Let pork rest at least 5 minutes before slicing; serve with roasted potatoes and asparagus.

potatoes, olive oil, kosher salt, fresh ground black pepper, pork tenderloin, fresh parsley, thyme, lemon

Taken from www.food.com/recipe/herb-rubbed-pork-with-potatoes-and-lemony-asparagus-480722 (may not work)