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
Ingredients1/3 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.
No comments:
Post a Comment