Pepper Crusted Pork Tenderloin with Asparagus and Goat Cheese

By lorik

Ingredients

• 1 tablespoon minced fresh rosemary
• Salt and coarsely ground pepper
• 2 (12-ounce) pork tenderloins, trimmed
• 2 tablespoons extra-virgin olive oil
• 2 pounds asparagus, trimmed and cut on bias into 2-inch lengths
• 1/4 cup chicken broth
• 2 ounces goat cheese, crumbled (1/2 cup)
• 1/4 cup balsamic vinegar
• 2 tablespoons unsalted butter

Details

Servings 4
Adapted from cookscountry.com

Preparation

Step 1

1. Adjust oven rack to middle position and heat oven to 450 degrees. Set wire rack in rimmed baking sheet. Combine rosemary, 1 tablespoon pepper, and 1 teaspoon salt in bowl. Pat pork dry with paper towels and sprinkle with spice mixture.

2. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Cook pork until browned on all sides, 5 to 7 minutes. Transfer pork to prepared wire rack and roast until 140 degrees, about 15 minutes. Transfer to carving board, tent with foil, and let rest for 5 minutes.

3. Heat remaining 1 tablespoon oil in now-empty skillet over medium-high heat until shimmering. Add asparagus, broth, 1/4 teaspoon salt, and 1/4 teaspoon pepper and cook, covered, until tender, about 5 minutes; transfer asparagus to platter and top with goat cheese. Reduce heat to medium-low, add vinegar to now-empty skillet, and simmer until thickened, scraping up any browned bits, about 1 minute. Off heat, whisk in butter. Slice pork, arrange on platter with asparagus, and drizzle with sauce. Serve.