Roast Pork Tenderloin With Mustard Vinaigrette
Ready In: 45 mins
Serves: 4
Ingredients
- 1⁄3 cup olive oil (extra-virgin)
- 2 tablespoons olive oil (extra-virgin)
- 1 1⁄4 lbs pork tenderloin
- 1⁄2 teaspoon salt
- fresh ground pepper
- 1 lb asparagus
- 3 shallots, cut in wedges
- 2 tablespoons cider vinegar
- 1 tablespoon whole grain mustard
Directions
- Heat oven to 400 degrees. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat. Season pork with 1/4 teaspoon of the salt and pepper to taste.
- Cook, turning, until browned, 5-6 minutes. Transfer skillet to the oven. Roast until pork is cooked through, 12-15 minutes. Let rest 5 minutes before slicing.
- Meanwhile, on a rimmed baking sheet, toss asparagus, shallots, 1 tablespoon of the oil, remaining 1/4 teaspoon of the salt and pepper to taste. Arrange vegetables in a single layer. Roast, tossing once, until tender, 12-15 minutes.
- Whisk together vinegar, mustard and remaining 1/3 cup of the oil. Slice pork; serve with vegetables. Drizzle all with vinaigrette.
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