Roast Pork and Asparagus with Mustard Vinaigrette |
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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 1 |
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Ingredients:
1/3 cup plus 2 tablespoons extra-virgin olive oil |
1 1/2 pounds pork tenderloin |
1/2 teaspoon kosher salt |
1/2 teaspoon black pepper |
1 pound asparagus, ends trimmed |
3 shallots, cut into small wedges |
1 tablespoon coarse-grain mustard |
2 tablespoons cider vinegar |
Directions:
1. Heat oven to 400° F. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat. Season the pork with 1/4 teaspoon each of the salt and pepper. Cook until golden brown, 3 minutes per side. Transfer skillet to oven and roast 18 minutes. Transfer the pork to a cutting board and let rest at least 5 minutes before slicing. Meanwhile, place the asparagus on a baking sheet in a single layer. Scatter the shallots over the top. Drizzle with 1 tablespoon of the oil, season with the remaining salt and pepper, and roast until cooked through, 12 to 15 minutes. In a small bowl, whisk together the mustard, vinegar, and the remaining oil. Divide the pork and asparagus among individual plates and serve with the vinaigrette. Tip: When the weather turns warm, take this recipe outside. Heat a grill to medium and cook the pork, covered, turning occasionally, for 20 minutes. Grill the shallots (cut in half) and asparagus, turning occasionally, for 8 to 10 minutes.
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