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Pork Roast and Asparagus with Mustard Vinaigrette


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  • 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



Step 1

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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