Pork Roast and Asparagus with Mustard Vinaigrette

Pork Roast and Asparagus with Mustard Vinaigrette
Pork Roast and Asparagus with Mustard Vinaigrette

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/3

    cup plus 2 Tbl EVOO

  • 1 1/2

    lb pork tenderloin

  • 1/2

    tsp kosher salt

  • 1/2

    tasp black pepper

  • 1

    pound asparagus, ends trimmed

  • 3

    shallots, cut into small wedges

  • 1

    Tbl coarse-grain mustard

  • 2

    Tbl cider vineger

Directions

Heat oven to 400F. Heat 1 Tbl oil in ovenproof skillet. Season pork with 1/4 tsp each of salt and pepper. Cook until golden brown, 3 minutes per side. Transfer skillet to oven and roast 18 minutes (more time might be necessary). Transfer the pork to a cutting board and let rest at least 5 minutes before slicing. Meanwhile, place the asparagus on a baking sheet ina single layer. Scatter the shallots over the top, and drizzle with 1 Tbl of the oil, seasong with remaining salt land pepper, and roast until cooked through, preferably until edges start to brown. In a small bowl, whisk together the mustard, vinegar, and remaining oil. Divide the pork and asparagus among plates and serve with the vinaigrette.

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