Pan Roasted Pork Tenderloin

1 T canola oil
1 lb pork tenderloin
5/8 tsp  ground pepper
1/2 tsp salt
1/2 c unsalted chicken stock
1/2 tsp corn starch
1/2 tsp cider vinegar

Preheat oven to 425
Heat  a large skillet to medium  heat and add oil in the pan.  Swirl to coat.  Sprinkle pork with pepper and salt.  Add pork to the pan and cook for 4 minutes.  Turn and cook one more minute.  Cover the pan and bake at 425 for 5 minutes.  Uncover nd bake for another five minutes.  Let the pork stand for 10 minutes and then cut.

Return the pork to the pan and add in stock, cornstarch, and vindegar to the pan.  Bring to a boil and cook for 2 minutes or until the sauce is thickened.  Serve!

Penne with Asparagus, Bacon and Spinach

Ingredients
• 8 ounces uncooked penne pasta (whole wheat)
• 2 bacon slices (I'll use turkey bacon, and I will use more than two slices!)
• 1/2 cup chopped onion
• 2 1/2 cups (1-inch) slices asparagus (about 1 pound)
• 1 1/2 cups fat-free, less-sodium chicken broth
• 4 cups bagged baby spinach leaves
• 1/2 cup (2 ounces) shredded Parmesan cheese, divided
• 1/4 teaspoon black pepper
Preparation
Cook pasta according to the package directions, omitting salt and fat. Drain; keep warm.
Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Add onion to bacon pan (with a little Pam or butter if there isn't any grease); sauté 1 minute. Add asparagus and broth to pan; bring to a boil. Reduce heat, and simmer 5 minutes or until asparagus is crisp-tender. Add pasta, spinach, 1/4 cup cheese, and pepper to pan; toss well. Sprinkle with remaining 1/4 cup cheese and bacon.

I bet this will be one of those things that is better after it sits a little while, so it would be great to make the night before for the next day's dinner.