Peppercorn encrusted Pork Tenderloin with Orange & Thyme Carrots and Asparagus

I have never cooked a full pork tenderloin before but I have always wanted to try. When it was on sale last week I bought one and then had nothing to do with it. So I whipped up something in my brain and here is what I got.

What you will need:
Pork Tenderloin
2 Tablespoons freshly ground black pepper
1 Tablespoon salt
1 Tablespoon garlic powder
2 sprigs of Thyme
1 TSP olive oil
1 Cup chicken or beef broth

Mix Pepper, salt and garlic powder and thyme in a bowl. Coat tenderloin with mixture. In a medium saute pan, heat olive oil over medium high heat and seer the tenderloin on all sides. About 3 minutes each side. Lower the heat and add 1 cup of broth. Place lid overtop of the pan and let simmer for about 20 minutes or until center temperature is 165.


Let tenderloin rest for about 10 minutes before slicing.

Orange Honey Carrots
You will need:
3 large carrots, sliced
1/2 cup orange juice
2 tablespoons honey
1 teaspoon brown sugar
1 sprig of Thyme

In small sauce pot, add carrots, orange juice, honey, brownsugar and thyme. Bring to a boil then lower the heat to simmer for about 10 minutes or until carrots are tender.
Salt and pepper to taste

I blanced the asparagus in some chicken stock dilouted with water for about 10 min, until the asparagus were bright and tender. Drain water and serve.