- 3
- Average
- 35 mins
- Average budget
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Ingredients
- 1/3 c plus 2 T olive oil
- 1 1/2 pounds pork tenderloin
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 pound asparagus, ends trimmed
- 3 shallots, cut into small wedges
- 1 T coarse-grain mustard
- 2 T cider vinegar
Preparation
Step 1
Heat oven to 400F. Heat 1 T oil in large ovenproof skillet over medium-high heat. Season pork with 1/4 tsp each of the salt & pepper. Cook until golden brown, 3m per side. Transfer skillet to oven and roast 18m. Transfer pork to a cutting board and let rest at least 5m before slicing.
Step 2
Meanwhile, place asparagus on a baking sheet in a single layer. Scatter the shallots over the top. Drizzle with 1 T oil, season with remaining salt & pepper, and roast 12-15m. In a small bowl, whisk together the mustard, vinegar, and remaining oil. Divide the pork and asparagus among plates and serve with the vinaigrette.