Pork Roast and Asparagus with Mustard Vinaigrette
- 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
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.