Pork and Asparagus With Mustard Vinaigrette

pork-asparagus
Photo by Ngoc Minh Ngo
Pork and Asparagus With Mustard Vinaigrette 3.8 70 5 1
Rating
★ ★ ★ ★ ★
Read Reviews
  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information
    Close

    Nutritional Information

    Per Serving

    • Calories 465 calories
    • Calories 62 calories from fat
    • Fat 32 g
    • Sat Fat 6 g
    • Cholesterol 111 mg
    • Sodium 332 mg
    • Protein 39 g
    • Carbohydrate 8 g
    • Sugar 4 g
    • Fiber 2 g

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.

Ingredients

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

Real Simple Digital Products