Mar 08 2011

Pork Tenderloin with Asparagus and Mustard Vinaigrette

Published by at 3:02 pm under Gluten Free Recipes

So what other things do dietarily restricted individuals eat for main courses?

I’ve noticed (and had it pointed out to me) that I have lots of soups, stews and chilis and snacks on the blog, but not so many main course ideas. This is Stefan’s fault.

Here’s why: I am totally spoiled and Stefan cooks dinner (our main course) most days *and* he freestyles most of his recipes. So unless I stand over him and forcibly measure what he’s adding to the pot, I really have no idea what is in it! (I mean, getting the ingredient estimates for the chicken strips was *painful!* and that’s a fairly simple dish!)

However this is an entree that (1) we have really enjoyed lately that is super simple, delicious, filling and healthy and (2) was taken originally from a recipe, so it is something I can easily share with you! 🙂

Pork and Asparagus With Mustard Vinaigrette from Real Simple (so many great ideas on that website!)

  • 1/3 cup plus 2 tablespoons extra-virgin olive oil
  • 1 pork tenderloin (about 1 1/4 pounds)
  • kosher salt and black pepper
  • 1 pound asparagus, tough ends trimmed
  • 3 shallots, cut into wedges
  • 2 tablespoons cider vinegar
  • 1 tablespoon whole-grain mustard
  1. Heat oven to 400° F. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat.
  2. Season the pork with ¼ teaspoon each salt and pepper. Cook, turning, until browned, 5 to 6 minutes.
  3. Transfer the skillet to oven and roast until the pork is cooked through, 12 to 15 minutes. Let rest for at least 5 minutes before slicing.
  4. Meanwhile, on a rimmed baking sheet, toss the asparagus and shallots with 1 tablespoon oil and ¼ teaspoon each salt and pepper.
  5. Arrange the vegetables in a single layer and roast, tossing once, until tender, 12 to 15 minutes.
  6. In a bowl, whisk together the vinegar, mustard, and remaining ⅓ cup of oil. Serve the pork with the vegetables and drizzle with the vinaigrette.

We’ll usually pair the pork & asparagus with sauteed collard greens/kale on the side, (and maybe with some rice for Stefan). Mmhm! If we have fresh rosemary or time, Stefan will chop that up finely and season the pork with it – mmmhm rosemary!!

And seriously – how simple is this? REAL Simple! (ba dum ching!)

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