Roast Pork Tenderloin And Asparagus With Mustard Vinaigrette – a delicious recipe with extra-virgin olive oil, pork tenderloin, kosher salt, black pepper, shallots, coarse-grain mustard. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Heat oven to 400u00b0 F.
2
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.
3
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.
4
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.
615
kcal
Calories
44
g
Fat
5
g
Carbs
48
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 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, and more.
Yes, Roast Pork Tenderloin And Asparagus With Mustard Vinaigrette falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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