Grilled Pork Tenderloin and Asparagus With Mustard-Herb Sauce

Toast 2 tsp. fennel seeds in a small skillet until fragrant, about 2 minutes; let cool. Grind in a spice mill or with a mortar and pestle until coarsely ground. Transfer to a small bowl and mix in ¼ tsp. smoked paprika and 1 tsp. Diamond Crystal kosher salt. Rub mixture all over 2 pork tenderloins (about 2 lb.), silverskins trimmed and let sit for at least 10 minutes or cover and refrigerate for up to 8 hours.

Meanwhile, whisk together 1 garlic clove, finely grated, 5 Tbsp. extra-virgin olive oil, 2 Tbsp. sherry vinegar, 2 Tbsp. whole-grain Dijon mustard, and remaining ½ tsp. Diamond Crystal kosher salt in a small bowl. Whisk in ½ cup (packed) parsley leaves, finely chopped, and set aside.

Prepare a grill for medium-high heat. Clean grill grate and brush lightly with canola oil.

Grill pork, turning every few minutes, until charred on all sides and an instant-read thermometer inserted into the thickest part registers 140°, 18–23 minutes. Transfer to a cutting board and let rest at least 5 minutes before slicing.

About halfway through grilling pork, add 2 bunches asparagus, trimmed to the grill, making sure to place the stalks perpendicular to the grill grates to avoid losing them. Grill, turning occasionally, until lightly charred and crisp-tender, 8–10 minutes. Transfer to a serving platter and toss with half of mustard-herb sauce.

Slice pork and serve alongside asparagus with remaining mustard-herb sauce for drizzling.