Roast Pork and Asparagus with Mustard Vinaigrette

By Carla

35 minutes. Serves 4.

Very good. Will cook next time my in-laws are over.

Ingredients

• 1/2 cup plus 2 Tbsp extra-virgin olive oil
• 1 1/2 lbs pork tenderlion
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1 lb asparagus, ends trimmed
• 3 shallots, cut into small wedges
• 1 Tbsp coarse-grain mustard
• 2 Tbsp cider vinegar

Details

Servings 4

Preparation

Step 1

Heat oven to 400 degrees.

Heat 1 Tbsp oil in large ovenproof skillet over medium-high heat. 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.

Transfer pork to 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 Tbsp of oil, season with remaining salt and pepper, and roast until cooked through, 12 - 15 minutes.

In small bowl, whisk together the mustard, vinegar, and remaining oil.

Divide pork and asparagus among individual plates and serve with vinaigrette.