pork, roast and asparagus with mustard vinaigrette4
- 1/3 1/3 2 cup plus 2 tbsp olive oil
- 1 1/2 1 1/2 1/2 lbs pork tenferloin
- 1/2 1/2 1/2 tsp salt
- 1/2 1/2 1/2 tsp pepper
- 1 1 1 lb asparagus, ends trimmed
- 3 3 3 shallots, cut into small wedges
- 2 2 2 tbsp whole grain mustard
- 1 1 1 tbsp cider vinegar
Preparation time 35mins
Cooking time 35mins
HEAT OVEN TO 400. HEAT 1 TBSP OIL IN A LARGE OVENPROOF SKILLET OVER MEDIUM HIGH HEAT. SEASON THE PORK WITH 1/4 TSP SALT AND PEPPER. cook until golden brown, 3 minutes per side. transfer skillet to oven and roast 18 minutes. transfer the pork to a cutting board and let rest at least 5 minutes before slicing.
meanwhile, place the asparagus and shallots on a baking sheet. drizzle with 1 tbsp oil, season with 1/4 tsp salt and pepper, and roast until cooked through 12-15 minutes. in a small bowl, whisk together the mustard, vinegar and the remaining oil. divide the pork and asparagus among individual plates and serve with the vinaigrette.