ROAST PORK & ASPARAGUS W/MUSTARD VINAIGRETTE

ROAST PORK & ASPARAGUS W/MUSTARD VINAIGRETTE image

Yield 4 servings

Number Of Ingredients 8

1/3 cup plus 2 tbs evoo
1 1/2 lbs port tenderloin
1/2 tsp kosher salt
1/2 tsp black pepper
1 lb asparagus, ends trimmed
3 shallots, cut into small wedges
1 tbs coarse-grain mustard
2 tbs cider vinegar

Steps:

Heat oven to 400 degrees. Heat 1 tbs of the oil in a large ovenproof skillet over medium-high heat. Season the port with 1/4 tsp each of the salt and pepper. Cook until golden brown, 3 minutes per side. Transfer skillet to over and roast 18 minutes. Transfer the port 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 tbs of the oil, season with the remaining salt and pepper and road until cooked through, 12-15 minutes. In a small bowl, whisk together the mustard, vinegar and remaining oil. Divide the pork and asparagus among individual plates and serve with the vinaigrette.