Monday, March 14, 2011

Roast Pork and Asparagus with Mustard Vinaigrette

So we had the rents over for dindin tonight, so wanted something yummy and quick to make!!  I ended up making home made mashed potatoes too - whooo sooo yummy!! (see the Turkey Day practice entry for that recipe!)  I got this recipe from my "Real Simple" cookbook - and I like this book because it combines the main entree with a complimentary veggie - so the whole meal went really well together.  We pretty much licked our plates clean - so it was the perfect amount for 4!  Enjoy!!

Serves 4
Ingredients
1/3 cup plus 2 tablespoons olive oil
1 pork tenderloin (about 1 1/4 lbs)
salt and pepper
1 lb asparagus, tough end trimmed
3 shallots, cut into wedges
2 tablespoons cider vinegar
1 tablespoon whole-grain mustard

Heat oven to 400.  Heat 1 tablespoon of olive oil in a large ovenproof skillet over medium-high heat.  Season pork with salt and pepper - cook, turning until browned, about 5-6 min.  Transfer the skillet to oven and roast until pork is cooked through - about 12 -15 min.  Let rest for at least 5 min before slicing.

Meanwhile on a rimmed baking sheet - toss the asparagus, shallots, 1 tablespoon oil, and salt and pepper.  Arrange veggies in single layer and roast - turning once until tender - about 12 -15 min.

In a small bowl, whisk together vinegar, mustard, and remaining 1/3 cup olive oil. Serve pork with veggies and drizzle both with vinaigrette.

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