Roast Pork Tenderloin With Mustard Vinaigrette

• 1/3 cup olive oil (extra-virgin)
• 2 tablespoons olive oil (extra-virgin)
• 1 1/4 lbs pork tenderloin
• 1/2 teaspoon salt
• fresh ground pepper
• 1 lb asparagus
• 3 shallots, cut in wedges
• 2 tablespoons cider vinegar
• 1 tablespoon whole grain mustard

1. Heat oven to 400 degrees. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat. Season pork with 1/4 teaspoon of the salt and pepper to taste.
2. Cook, turning, until browned, 5-6 minutes. Transfer skillet to the oven. Roast until pork is cooked through, 12-15 minutes. Let rest 5 minutes before slicing.
3. Meanwhile, on a rimmed baking sheet, toss asparagus, shallots, 1 tablespoon of the oil, remaining 1/4 teaspoon of the salt and pepper to taste. Arrange vegetables in a single layer. Roast, tossing once, until tender, 12-15 minutes.
4. Whisk together vinegar, mustard and remaining 1/3 cup of the oil. Slice pork; serve with vegetables. Drizzle all with vinaigrette.

olive oil, olive oil, pork tenderloin, salt, fresh ground pepper, asparagus, shallots, cider vinegar, whole grain mustard

Taken from www.food.com/recipe/roast-pork-tenderloin-with-mustard-vinaigrette-427017 (may not work)