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extra-virgin olive oil pork tenderloin kosher salt black pepper shallots coarse grain mustard cider vinegar
Viewed: 96 - Published at: 3 years agoIngredients
- 1/3 cup plus 2 tablespoons extra-virgin olive oil
- 1 1/2 pounds pork tenderloin
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 pound asparagus, ends trimmed
- 3 shallots, cut into small wedges
- 1 tablespoon coarse-grain mustard
- 2 tablespoons cider vinegar
Method
- Heat oven to 400° F.
- Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat. Season the pork with 1/4 teaspoon each of the salt and pepper. Cook until golden brown, 3 minutes per side. Transfer skillet to oven and roast 18 minutes. Transfer the pork to a cutting board and let rest at least 5 minutes before slicing.
- Meanwhile, place the asparagus on a baking sheet in a single layer. Scatter the shallots over the top. Drizzle with 1 tablespoon of the oil, season with the remaining salt and pepper, and roast until cooked through, 12 to 15 minutes.
- In a small bowl, whisk together the mustard, vinegar, and the remaining oil. Divide the pork and asparagus among individual plates and serve with the vinaigrette.
