Pork and Asparagus With Mustard Vinaigrette

Roast Pork and Asparagus With Mustard Vinaigrette
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Serves 4| Hands-On Time: | Total Time:

Ingredients

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.
By April, 2007

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

Round barbecue grill with burning embers
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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