Pork and Asparagus With Mustard Vinaigrette

Roast Pork and Asparagus With Mustard Vinaigrette
Ngoc Minh Ngo
A tangy mustard sauce made with cider vinegar perks up roasted asparagus and sliced pork tenderloin.

Get the recipe.
Serves 4
preparation
35
minutes
cooking
35
minutes

Ingredients

1/3
cup
plus 2 tablespoons extra-virgin olive oil
1
pork tenderloin (about 1 1/4 pounds)
kosher salt and black pepper
1
pound
asparagus, tough ends trimmed
3
shallots, cut into wedges
2
tablespoons
cider vinegar
1
tablespoon
whole-grain mustard

Directions

  1. Heat oven to 400° F. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat.
  2. Season the pork with ¼ teaspoon each salt and pepper. Cook, turning, until browned, 5 to 6 minutes.
  3. Transfer the skillet to oven and roast until the pork is cooked through, 12 to 15 minutes. Let rest for at least 5 minutes before slicing.
  4. Meanwhile, on a rimmed baking sheet, toss the asparagus and shallots with 1 tablespoon oil and ¼ teaspoon each salt and pepper.
  5. Arrange the vegetables in a single layer and roast, tossing once, until tender, 12 to 15 minutes.
  6. In a bowl, whisk together the vinegar, mustard, and remaining ⅓ cup of oil. Serve the pork with the vegetables and drizzle with the vinaigrette.
Kate Merker
March 2007

Nutritional Information

  • Per Serving
  • Calories From Fat 62 %
  • Fat 32 g
  • Sat Fat 6 g
  • Cholesterol 111 mg
  • Sodium 332 mg
  • Protein 39 g
  • Carbohydrate 8 g
  • Fiber 2 g
  • Sugar 4 g
What does this mean? See Nutrition 101.