SPRING VEGETABLE RECIPES: Pork Tenderloin and Asparagus with Mustard Vinaigrette . . . Chicken with Potatoes, Artichokes, Olives and Garlic

Pork Tenderloin and Asparagus with Mustard Vinaigrette

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 the oil in a large ovenproof skillet over medium-high heat. Season pork with ¼ teaspoon of the salt and pepper to taste. Cook, turning, until browned, 5 to 6 minutes. Transfer skillet to the oven. Roast until pork is cooked through, 12 to 15 minutes. Let rest 5 minutes before slicing.

Meanwhile, on a rimmed baking sheet, toss asparagus, shallots, 1 tablespoon of the oil, remaining ¼ teaspoon of the salt and pepper to taste. Arrange vegetables in a single layer. Roast, tossing once, until tender, 12 to 15 minutes.

Whisk together vinegar, mustard and remaining 1/3 cup of the oil. Slice pork; serve with vegetables. Drizzle all with vinaigrette.

Yield: Serves 4.

Approximate nutritional analysis per serving: 440 calories, 64 percent of calories from fat, 31 grams fat (6 grams saturated), 94 milligrams cholesterol, 7 grams carbohydrates, 33 grams protein, 422 milligrams sodium, 2 grams fiber.

Chicken with Potatoes, Artichokes, Olives and Garlic

2 tablespoons olive oil

1 chicken, about 3 pounds, cut up, or 3 pounds chicken pieces

2 pounds russet potatoes, peeled, cut into wedges

1 red onion, halved, sliced

1 10-ounce package frozen artichoke hearts

1 8-ounce jar pitted kalamata olives, drained

5 cloves garlic

1 teaspoon each: dried oregano, salt

Freshly ground pepper to taste

2 lemons

Heat oven to 350 degrees. Heat olive oil in large Dutch oven over medium-high heat. Brown chicken in batches on all sides, about 5 minutes a batch.

Add potatoes, onion, artichoke hearts, olives, garlic cloves, oregano, salt and pepper. Cut 1 of the lemons into wedges; add to pan. Squeeze juice from the other lemon over all. Toss.

Cover; cook in oven 1 hour. Remove lid. Cook until chicken is browned and vegetables are tender, stirring vegetables and turning chicken pieces occasionally, about 30 minutes.

Yield: Serves 4.

Approximate nutritional analysis per serving: 755 calories, 45 percent calories from fat, 37 grams fat (8 grams saturated), 135 milligrams cholesterol, 1,195 milligrams sodium, 56 grams carbohydrates, 48 grams protein, 9 grams fiber.

Tags: spring vegetable recipes, pork tenderloin, features, food, recipes, asparagus, artichokes, chicken