Rating: 4 stars
71 Ratings
  • 1 star values: 5
  • 2 star values: 3
  • 3 star values: 8
  • 4 star values: 42
  • 5 star values: 13
Kate Merker

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Credit: Ngoc Minh Ngo

Recipe Summary

hands-on:
35 mins
total:
35 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 400° F. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat.

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  • 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.

Nutrition Facts

465 calories; calories from fat 62%; fat 32g; saturated fat 6g; cholesterol 111mg; sodium 332mg; protein 39g; carbohydrates 8g; fiber 2g; sugars 4g.
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