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Roast Pork and Asparagus with Mustard Vinaigrette

Photo: Ngoc Minh Ngo
Prep time 35 mins
Yield Makes 4 servings

Ingredients

  • 1/3 cup plus 2 tablespoons extra-virgin olive oil
  • 1 1/2 pounds pork tenderloin
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 pound asparagus, ends trimmed
  • 3 shallots, cut into small wedges
  • 1 tablespoon coarse-grain mustard
  • 2 tablespoons cider vinegar

Nutrition Information

  • calories 465
  • caloriesfromfat 62 %
  • fat 32 g
  • satfat 6 g
  • cholesterol 111 mg
  • sodium 332 mg
  • carbohydrate 8 g
  • fiber 2 g
  • sugars 4 g
  • protein 39 g

How to Make It

  1. Heat oven to 400° F.

    Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat.

    Season the pork with 1/4 teaspoon each of the 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 on a baking sheet in a single layer. Scatter the shallots over the top. Drizzle with 1 tablespoon of the oil, season with the remaining salt and pepper, and roast until cooked through, 12 to 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.

    Tip: When the weather turns warm, take this recipe outside. Heat a grill to medium and cook the pork, covered, turning occasionally, for 20 minutes. Grill the shallots (cut in half) and asparagus, turning occasionally, for 8 to 10 minutes.