CHEF JEFF — ONE BYTE AT A TIME: Roast Pork Tenderloin with Asparagus

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A mustard vinaigrette can make a flavorful change to an everyday meal.

Roast Pork Tenderloin with Asparagus

1/3 cup plus 2 tablespoons extra-virgin olive oil

1 pork tenderloin, about 1¼ pounds

½ teaspoon salt

Freshly ground pepper

1 pound asparagus

3 shallots, cut in wedges

2 tablespoons cider vinegar

1 tablespoon whole-grain mustard

Heat oven to 400 degrees. Heat 1 tablespoon of oil in large ovenproof skillet over medium-high heat. Season pork with ¼ teaspoon of salt and pepper to taste. Cook, turning, until browned. Transfer skillet to oven. Roast until pork is cooked through, 12 to 15 minutes. Let rest 5 minutes before slicing. On rimmed baking sheet, toss asparagus, shallots, 1 tablespoon of oil, remaining ¼ teaspoon of salt and pepper to taste. Arrange vegetables in single layer. Roast, tossing once, until tender. Whisk together vinegar, mustard and remaining 1/3 cup of oil. Slice pork; serve with veggies. Drizzle all vinaigrette.

Yield: Serve 4.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

Tags: chef jeff, jeff tiedeman, one byte at a time, roast pork tenderloin with asparagus, pork tenderloin, features, food, recipes, asparagus, vinaigrette