Summer is the time for light and refreshing, for the hot summer sun and the sweltering temperatures need a counter-balance. This dill crema brings a lovely citrus and herbaceous note to succulent pork tenderloin. The shallot, tomato, and asparagus medley, dusted with nutty Parmesan, add an extra bunch of light lovely, as the entire meal fulfills the classic cliché of filling you up without weighing you down.
Zest lemon, halve, and juice.
Peel and halve shallot. Slice thinly.
Trim woody ends off asparagus and cut into 1” lengths.
Pat pork tenderloin dry, and season all over with ¼ tsp. salt and a pinch of pepper.
Roast the Vegetables
Place asparagus, shallot, and tomatoes on prepared baking sheet and toss with Parmesan, 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper.
Spread evenly on one side of baking sheet (some overlap is ok).
Cook the Pork Tenderloin
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add pork tenderloin to hot pan and sear until well-browned on two sides, 3-4 minutes per side.
Transfer pork tenderloin to empty side of baking sheet.
Roast in hot oven until vegetables are tender and pork reaches a minimum internal temperature of 145 degrees, 10-12 minutes.
Transfer pork tenderloin to a clean cutting board and rest at least 5 minutes.
While pork and vegetables roast, make crema.
Make the Dill Crema
Combine sour cream, dill (reserve a pinch for garnish), 1 tsp. lemon juice, 1 tsp. olive oil, ¼ tsp. lemon zest, ¼ tsp. salt, and a pinch of pepper in a mixing bowl.
Finish the Dish
Slice pork tenderloin into ½"-thick pieces.
Plate dish as pictured on front of card, garnishing with sauce and reserved dill. Bon appétit!