INGREDIENTS
2
each) pork tenderloins
2 tbsp
olive oil (divided)
3
garlic cloves (thinly sliced into slivers)
fresh thyme leaves (for garnish)
pomegranate seeds (for garnish (optional))
1 tsp
salt
1/4 tsp
fresh ground pepper
1 tsp
sweet paprika
1/8 tsp
cayenne pepper
1 tsp
garlic powder
1 tsp
onion powder
1/2 tsp
dried thyme
1/2 tsp
dried basil
1/2 tsp
dried rosemary
1/4 tsp
dried parsley
1 lb
fresh asparagus
1/2 tbsp
olive oil
salt and fresh ground pepper (to taste)