CHEF JEFF — ONE BYTE AT A TIME: Roast Pork Tenderloin with AsparagusA mustard vinaigrette can make a flavorful change to an everyday meal.
By: Herald Staff Report,
A mustard vinaigrette can make a flavorful change to an everyday meal.
Roast Pork Tenderloin with Asparagus
1/3 cup plus 2 tablespoons extra-virgin olive oil
1 pork tenderloin, about 1¼ pounds
½ teaspoon salt
Freshly ground pepper
1 pound asparagus
3 shallots, cut in wedges
2 tablespoons cider vinegar
1 tablespoon whole-grain mustard
Heat oven to 400 degrees. Heat 1 tablespoon of oil in large ovenproof skillet over medium-high heat. Season pork with ¼ teaspoon of salt and pepper to taste. Cook, turning, until browned. Transfer skillet to oven. Roast until pork is cooked through, 12 to 15 minutes. Let rest 5 minutes before slicing. On rimmed baking sheet, toss asparagus, shallots, 1 tablespoon of oil, remaining ¼ teaspoon of salt and pepper to taste. Arrange vegetables in single layer. Roast, tossing once, until tender. Whisk together vinegar, mustard and remaining 1/3 cup of oil. Slice pork; serve with veggies. Drizzle all vinaigrette.
Yield: Serve 4.
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