Asparagus Pork Casserole
Making casseroles, once in a while, is my love. I like different casseroles, either with meat or vegan, as they are so delicious and warm. Today, I have made an Asparagus Pork Casserole with herbs and a tasty feta cheese dressing with capers.
Servings: 6 servings
Equipment
- baking pan
Ingredients
- 1 pork tenderloin
- 4 tbsp olive oil for marinating meat
- 2 tbsp honey or agave syrup
- 2/3 tsp salt
- 1 tsp garlic powder
- 1 tsp ground coriander
- 1 tsp paprika
- 1 tsp dried thyme
- 2 tbsp sesame seeds
- 5 garlic cloves
- 1 bunch asparagus
- 1/2 cup fresh parsley chopped
- pinch of chilli flakes
For the feta dressing:
- 6-8 ounce feta cheese
- 2 tbsp lemon juice
- 1/2 cup capers
- 1 chili pepper
- 1/4 cup fresh parsley chopped
Instructions
- Cut the meat into 1/2-inch-thick slices. In a bowl, toss together meat, lemon juice, olive oil, honey, thyme, paprika (or better smoked paprika), ground coriander, garlic powder, sesame seeds, salt, pepper, and some chili flakes. Set aside to marinate for a while.
- Meanwhile, wash and pat dry the asparagus. Then trim the ends of it.
- Grease the bottom of the baking dish with some olive oil. Arrange the slices of pork and then top with a layer of asparagus. Add some minced garlic cloves. Season with some salt and drizzle the remaining marinade from the meat.
- Send the pan to the preheated oven at 350 F for 35 - 40 minutes until the pork is cooked. Make sure you keep an eye on the asparagus.
- Meanwhile, prepare the dressing. In a bowl, crumble the feta cheese. Add a bit of olive oil, lemon juice, capers, sliced chili pepper, and chopped parsley. Season with salt & pepper and mix them all together. Set aside.
- Remove the asparagus pork casserole from the oven. Take the feta mixture and spoon it over the casserole. Sprinkle some fresh parsley if desired.