Herbed pork with Lemon Asparagus and Potatoes

• 750g or or so new potatoes (about 15), halved, or quartered if large
• 3 tablespoons olive oil
• Sea salt and black pepper
• 1 pork tenderloin about 600g
• 2-3 tbsps chopped fresh flat-leaf parsley
• 2 tablespoons fresh thyme leaves (or 2 tsp dried if you don't have fresh)
• 1 bunch asparagus (about 500g), trimmed of woody stalks
• 1 lemon, sliced - about 6 slices to the lemon

Heat oven to 220 C. 

On a rimmed baking sheet, toss the potatoes with 1 tablespoon of the oil and ¼ teaspoon each salt and pepper. Roast, tossing once, until tender and browned, 20 to 24 minutes.

while those are in the oven, rub the pork with the parsley, thyme, and ¼ teaspoon each salt and pepper. After the potatoes have cooked for 10 minutes, heat 1 tablespoon of the remaining oil in a large ovenproof frying pan over medium-high heat. Add the pork and cook, turning occasionally, until browned, 8 to 10 minutes.

Add the asparagus and lemon to the skillet and drizzle with the remaining tablespoon of oil. Toss to coat. Transfer the pan to oven and cook until the pork is cooked through, about 10 to 12 minutes. Let the pork rest for 5 minutes before slicing. Serve with the potatoes, asparagus, and lemon.