Pork and Asparagus With Mustard Vinaigrette
Serves 4|
Hands-On Time:
|
Total Time:
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
- Heat oven to 400° F. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat.
- Season the pork with ¼ teaspoon each salt and pepper. Cook, turning, until browned, 5 to 6 minutes.
- 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.
- Meanwhile, on a rimmed baking sheet, toss the asparagus and shallots with 1 tablespoon oil and ¼ teaspoon each salt and pepper.
- Arrange the vegetables in a single layer and roast, tossing once, until tender, 12 to 15 minutes.
- 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.
Nutritional Information
- Per Serving
- Calories 465Calories From Fat 62%
- Fat 32g
- Sat Fat 6g
- Cholesterol 111mg
- Sodium 332mg
- Protein 39g
- Carbohydrate 8g
- Fiber 2g
- Sugar 4g
What does this mean? See
Nutrition 101
.
Quick Tip
Take this recipe outside in the summer. Heat a grill to medium and cook the pork, covered, turning occasionally, for 20 minutes.
Grill the asparagus and shallots (halved), turning occasionally, for 8 to 10 minutes.
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