Spring Asparagus and Pork Tenderloin Skillet

• 1/4 cup Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing, divided
• 1 pork tenderloin (1 lb./450 g), cut into 1/4-inch-thick slices Safeway 1 lb For $3.99 thru 02/09
• 1 tsp. oil
• 1 tsp. corn starch
• 3/4 cup 25%-less-sodium chicken broth, divided
• 1 lb. (450 g) fresh asparagus spears, trimmed, cut diagonally into 2-inch lengths
• 1/4 tsp. pepper
• 1 green onion, thinly sliced
• 2-2/3 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 corn starch 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 corn starch 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.

olive oil, pork tenderloin, oil, corn starch, lengths, pepper, green onion, brown rice

Taken from www.kraftrecipes.com/recipes/spring-asparagus-pork-tenderloin-skillet-176160.aspx (may not work)