BBQ Pork with Rosemary Asparagus and Potatoes

Ingredients

• Pork150 g
• Potato1 medium (180 g)
• Asparagus1 cup (140 g)
• BBQ Sauce1 tablespoon (14 g)
• Rosemary1 teaspoon (2 g)
• Garlic1 clove (3 g)
• Olive Oil2 teaspoon (7 ml)

Instructions

1. 1

   Step 1

   If you don't have BBQ sauce, you can replace it with the same amount of ketchup, some mustard and your favorite spices like paprika, sage, rosemary, etc.

2. 2

   Step 2

   Wash and cut the potato into small pieces and cut off the woody ends of the asparagus.

3. 3

   Step 3

   Boil the potatoes with garlic for about 8-10 minutes until soft without falling apart. Boil the asparagus for 3-5 minutes.

4. 4

   Step 4

   Remove and drain. Next, heat a pan over medium-high heat.

5. 5

   Step 5

   Mash the garlic until obtaining a paste and mix with the olive oil and rosemary. Add salt and pepper.

6. 6

   Step 6

   Mix with the potatoes and asparagus. Brown in a pan for 5-7 minutes flipping from time to time to cook evenly. Set aside.

7. 7

   Step 7

   Next, heat a pan over medium-high heat and, in the meantime, add salt and pepper to the pork.

8. 8

   Step 8

   Once heated, pour the rest of the oil and brown the pork. Brown each side for about 4-6 minutes.

9. 9

   Step 9

   Paint the pork with the BBQ sauce or the spice mixture. Cover and let cook over low heat for 8 more minutes.

10. 10

    Step 10

    You can also cook the vegetables in the air fryer to 356 °F (180 °C). The potatoes will be ready in 12-15 minutes and the asparagus in 10.

11. 11

    Step 11

    You can season with olive oil and rosemary.

12. 12

    Step 12

    Serve the BBQ pork with the asparagus and potatoes.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

BBQ Pork with Rosemary Asparagus and Potatoes can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.