PREPARE THE PORK
Pat the pork chops or tenderloin medallions dry with paper towels.
In a small bowl, mix the olive oil, garlic, salt, and chopped parsley.
Season the pork medallions with the marinade and let rest for 15 minutes.
Heat a grill pan or skillet, then sear and cook the medallions on both sides.

MAKE THE TOMATO SAUCE
Bring a pot of water to a boil.
Use a small knife to remove the stem from the tomatoes and score an X on the bottom of each tomato.
Place the tomatoes in the boiling water for 1 minute. Remove the skins, cut in half, remove the seeds, reserve the juice, and dice the tomatoes.

ROAST THE ASPARAGUS
Trim or peel the tough, woody ends of the asparagus.
Place the asparagus on a baking sheet and season with the remaining asparagus ingredients. Roast at 450°F (232°C) for about 6 minutes.

TO SERVE
Serve the pork medallions or chops with the asparagus and tomato sauce.