Grilled Pork Tenderloin and Asparagus With Mustard Herb Sauce
Ingredients
- 2 tsp. fennel seeds
- ¼ tsp. smoked paprika
- 1½ tsp. Diamond Crystal kosher salt, divided
- 2 pork tenderloins (about 2 lb.), silverskins trimmed
- 1 garlic clove, finely grated
- 5 Tbsp. extra-virgin olive oil
- 2 Tbsp. sherry vinegar
- 2 Tbsp. whole-grain Dijon mustard
- ½ cup (packed) parsley leaves, finely chopped
- Canola oil (for grill grate)
- 2 bunches asparagus, trimmed
Instructions
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